These delicious pan-fried scallop pops make the perfect sophisticated fish canapé for a dinner party gathering. These delectable pops are marinated in zesty lemon, herby chives and accompanied with salty pancetta to create an unbeatable tasty combination.
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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