Scallop pops recipe
These delicious pan-fried scallop pops make a sophisticated canapé for a dinner
party or gathering. The fresh seafood is marinated in zesty lemon and chives and
wrapped in salty pancetta before being cooked over a high heat, resulting in
wonderfully crisp pancetta and perfectly cooked scallops. See method
Serves 4
15 mins preparation and 15 mins to cook, plus marinating
402 calories / serving
Healthy
Ingredients
12 king scallops
1 lemon, zested
small bunch of chives, chopped
12 slices pancetta
12 skewers
Method
In a bowl, coat the scallops in the lemon zest and chives and leave to marinate
for at least an hour.
After marinating, wipe off any excess zest and chives and roll each scallop in a
slice of pancetta, then skewer to look like a lollipop.
Put a splash of oil in a pan and bring to a high heat. Cook until the pancetta
is crisp and the scallops are completely cooked through. Serve as a canapé.
Tip: If using wooden skewers, soak them in water for 20 minutes before threading
the scallops. This will prevent the flesh from catching on the skewers.
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