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Scallop pops recipe

11 ratings

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
Gluten-free
Dairy-free

Ingredients

12 king scallops
1 lemon, zested
small bunch of chives, chopped
12 slices pancetta
12 skewers

Each serving contains

Energy
1675kj
402kcal 20%
Fat
15g 22%
Saturates
5g 24%
Sugars
0g 0%
Salt
1g 17%

of the reference intake
Carbohydrate 7.7g Protein 57.6g Fibre 0.1g

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.

See more Fish and seafood recipes