RECIPES  OF THE WEEK

Pancetta-Wrapped Scallops with Lime-Caper Butter

In a bowl, combine the butter with capers, lime zest and juice, and salt and pepper with a tart tamper.

Remove the mussel (or “foot”) from the side of each scallop. Season with salt and pepper. Wrap the pancetta around the side of each scallop and secure with a toothpick. Heat some olive oil in a nonstick skillet. Place the scallops flat side down and cook on high heat until well-caramelized. Turn over and briefly cook on the other side. Remove and top with a dollop of butter.