Scallops in Pancetta |

Scallops in Pancetta

Favourites 9


  • 30 small scallops
  • 15 pancetta slices, cut in half crossways
  • Mini wooden skewers

For the Marinade

  • 2 sprigs of fresh rosemary
  • 5 fresh basil leaves
  • freshly squeezed juice and grated zest of 1⁄2 a lemon
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 garlic clove, crushed


1.Put the marinade ingredients together in a bowl.
2.Marinate the scallops for 30–60 minutes.
3.Wrap each pancetta half around a scallop and skewer through the side.

4.Heat a frying pan and cook the scallops for just under 1 minute on each side. Then, for the last 10 seconds, add any leftover marinade to the pan. Serve.

For more recipes from Party-perfect bites: Delicious recipes for canapes, finger food and party snacks by Milli Taylor (Ryland Peters & Small, £15.12) click here.