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Pancetta Scallops on Potato Rounds

cheryl perry
  • minutes
  • Serves 15

INGREDIENTS

1/3 lb

Pancetta or bacon

1 lb

Sea scallops

1

Garlic clove

1/2 tsp

Onion powder

5

Red potatoes, cut into 1/4-inch slices, small

2 tbsp

Rosemary, fresh

1/2 tsp

Pepper, coarsely ground

3/4 tsp

Salt

9 tbsp

Olive oil

3 tbsp

White wine vinegar

2 tbsp

Butter