Scallop and Pancetta Pops
Scallop and Pancetta Pops



  • 12 big scallops
  • 1 lemon, zest only
  • Small bunch of chives, chopped
  • 12 slices of pancetta
  • 12 soaked wooden skewers
  • Add the scallops to a bowl with the lemon zest and chives. Leave to marinate in the fridge for at least an hour, then wipe off any excess zest or chives and roll each scallop in a slice of pancetta. Skewer to make lollipops and to hold the pancetta in place.
  • Add a splash of oil to a pan and bring to a high heat. Cook in batches, until the pancetta is nicely crisp and the scallops are cooked through, then serve as a canape with lemon slices for squeezing.
15 mins
4 serving

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