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Scallop pops recipe

Scallop pops recipe

10 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


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

Each serving contains

  • Energy

  • 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


  1. In a bowl, coat the scallops in the lemon zest and chives and leave to marinate for at least an hour.
  2. 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.
  3. 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

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