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Balsamic-glazed scallops & pancetta salad

Balsamic-glazed scallops & pancetta salad

There is something comfortingly retro about this salad. It makes for a luscious meal served with crusty bread on the side to mop up the pan juices.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 77g pack Cooks’ Ingredients Diced Pancetta (smoked or unsmoked)
  • 10g butter
  • 12 No.1 King Scallops, optional to remove roe (from the fish counter)
  • 3 tbsp Mazzetti Gold Label Balsamic Vinegar
  • 2 tsp clear honey
  • 110g pack baby leaf salad


  1. Put the pancetta in a large, dry frying or griddle pan over a low heat. Cook gently for 10-12 minutes, giving the fat in the pancetta time to render before the cubes become golden and crisp.

  2. Spoon the crispy pancetta into a bowl, leaving the fat in the pan. Increase the heat to high and drop in the butter. Pat the scallops dry with kitchen paper, then season. Once the butter is sizzling, add the scallops to the pan and cook for 1-2 minutes on each side until opaque and golden.

  3. Combine the balsamic and honey and pour the mixture into the pan, tossing the scallops over the heat, until shiny and glazed.

  4. Divide the salad between 4 plates. Top with the pancetta and scallops. Stir 1 tbsp water into the frying pan to loosen the reduced pan juices and spoon this over the salad as a d


Typical values per serving when made using specific products in recipe


1,100kJ/ 262kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating