Skip to main content

#10DaysofTailgate: Firewired Pancetta-Wrapped Seafood

I was introduced to Fire Wire during #burgermonth. And it was, truly, love at first try. When they agreed to sponsor this event - #10DaysofTailgate - I was beyond thrilled. Here's what I'm sharing today...

Keep reading for the recipe. But, first...

What I loved about Fire Wire ...
  • No pre-soaking! Fire Wire grilling skewers are made of 100% food grade stainless steel, so you aren't having to soak bamboo skewers to avoid splinters in your food!
  • They're big! Fire Wire grilling skewers hold two or three times the amount of food as those bamboo skewers. I always to have leave grabbing space on a traditional skewer. These, you can load up to the end; you just grab it by the loop.
  • Easy clean-up! They are dishwasher safe (I don't have a dishwasher, but that's cool) and have a life-time guarantee (This is very cool).

What I didn't like about them...            
  • They only come in a pack of two! ;) I need to get my hands on a few more.                                  
Now for the recipe...

  • 1/2 lb large scallops
  • 1/2 lb large prawns
  • pancetta (I used 2 rounds of pancetta per scallop and prawn for full-coverage)
  • olive oil
  • lemon wedges for serving
Wrap each scallop and prawn with two slices of pancetta, trying to cover as much of the seafood as you can.

Thread the scallop or prawn onto the skewers.

When the skewer is full, drizzle with olive oil.

Grill as desired. Or, do as I do, and hand your skewered goodies to the resident Grill-Master.

Serve with lemon wedges.

Here's what everyone brought to the table today...

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Apple Cherry Spice Cocktail by CafeTerraBlog

Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

Thanks, again, Firewire* - just one of the #10DaysofTailgate sponsors -
for items used in this recipe.

*Full Disclosure: I received a set of two Firewire Flexible Grilling Wires for participating in #10DaysofTailgate. Feel free to use whatever skewers you have. All comments are 100 % accurate and 100% my own.


  1. *drooling* Wow, Camilla! Those look amazing! I wonder if I could broil those. Hm... now there's an idea.

  2. Yummy!! Beautiful dish Camilla - I bet your family LOVED that! I've never cooked with pancetta before - I bet it worked beautifully with the seafood. MMM! :)

  3. Oh! My! Yes! Fresh seafood plus pancetta and lemon gets me every time.

  4. Just getting ready to grill some shrimp on the barbie here. I hope ours turns out as good as this!

  5. These are making my mouth water like crazy. Another wonderful thing about the Fire Wire is that the handle stays cool to the touch.

  6. Great idea to do wrapped foods! No need for millions of toothpicks!

  7. Hubby and I want to devour this recipe. We loved the skewers too, so easy to use, and so fabulous with meat or veggies. Your recipe sounds awesome! Yum, Hugs, Terra


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an