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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
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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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