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Grilled Sea Scallop and Mushroom Skewers Wrapped with Pancetta, Lemon and Fresh Herbs

Makes 4 servings
Makes 4 servings


  • 2 pound fresh small to medium size sea scallops
  • 20 pound fresh shitake mushroom cap
  • 4 pound fresh lemon
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped oregano
  • 2 tablespoon fresh chopped basil
  • 2 tablespoon fresh chopped tarragon
  • 1/3 cup extra virgin olive oil
  • 16 cup thin slices pancetta (Italian bacon) or regular bacon


Baking Directions:

Using your fingers, pull off and discard the small muscle from the side of any scallop that has one.

If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size.

Rinse the scallops under cold water, then blot dry with paper towels.

Set aside while you prepare marinade.

Combine the oil, lemon juice, lemon zest and pepper with all herbs in a medium size bowl and mix.

Add all scallops and shitake mushroom caps and toss to coat.

Cover and let marinate for 30 minutes.

Remove the scallops one at a time and wrap each scallop with a piece of pancetta or bacon.

Thread the scallops on the skewers placing shitake mushroom cap in between every other scallop until all are complete.

Preheat grill to high heat when ready to cook and clean and oil the grill grate.

Arrange the kebabs on the hot grill and cook until firm and white about 1 to 2 minutes per side.

Brush the scallops once or twice with remaining marinade before they leave the grill.

Using a pair of tongs to hold skewers at one end, using a fork push the scallop off the skewers onto pizza or serving platter and serve immediately.

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