Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus

Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 1

    pink grapefruit, juice only, about 3/4 cup (180 ml), strained

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • Salt to taste

  • 24

    medium fresh asparagus

  • 4

    medium portobello mushrooms

  • 8

    pancetta or bacon

  • extra virgin olive oil

  • 12

    large or 20 medium scallops

  • Salt and freshly ground peppercorns to taste

  • Few leaves of baby spinach, arugula or fine greens


In a small saucepan, bring grapefruit juice to a boil and reduce to about 1/3 cup (80 mL).

Using a blender or hand blender, combine reduced grapefruit juice, oil and mustard. Salt and reserve at room temperature.

Trim away mushroom stems and bottom of asparagus.

Place 3 asparagus spears on each slice of pancetta and roll up tight. Brush rolls, mushrooms and scallops with olive oil.

Heat barbecue to high. Once grill is hot, season mushrooms and scallops. Pepper asparagus rolls.

Cook mushrooms over moderate heat for about 10 minutes or until tender, and scallops and asparagus rolls for 4 - 5 minutes.

Serve scallops in portobello caps, along with asparagus rolls and some greens. Drizzle with grapefruit juice emulsion.

Source: Chef Josée Robitaille

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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