Pancetta-Wrapped Scallops with Lemon

• 6 large sea scallops (about 1/2 pound), membrane removed, scallops quartered
• 3 tablespoons extra-virgin olive oil
• Four 3-inch-long strips of lemon zest plus 1 teaspoon finely grated zest for garnish
• 2 fresh rosemary sprigs plus 2 teaspoons finely chopped rosemary for garnish
• Freshly ground pepper
• 12 thin slices of pancetta (about 4 ounces), halved

1. In a bowl, toss the scallops with the olive oil, lemon zest strips, rosemary sprigs and pepper and let marinate in the refrigerator for 2 hours.
2. In another bowl, soak 24 wooden toothpicks in water for 2 hours.
3. Preheat the broiler.
4. Remove the scallops from the marinade and lightly pat them dry.
5. Drain the toothpicks.
6. Wrap each piece of scallop in a slice of pancetta, secure with a toothpick and transfer to a broiler pan.
7. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm but not rubbery.
8. In a small bowl, combine the grated lemon zest and chopped rosemary.
9. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve.

extravirgin olive oil, lemon zest, rosemary, freshly ground pepper, thin

Taken from www.foodandwine.com/recipes/pancetta-wrapped-scallops-with-lemon (may not work)