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Scallop pops recipe
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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
Ingredients
- 12 king scallops
- 1 lemon, zested
- small bunch of chives, chopped
- 12 slices pancetta
- 12 skewers
Each serving contains
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Energy
1675kj
402kcal
20%
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Fat
15g
22%
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Saturates
5g
24%
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Sugars
0g
0%
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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