• Save to your scrapbook
  • Save to your scrapbook

    Scallops and Pancetta with Sauce Vierge

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Scallops and Pancetta with Sauce Vierge

    Good scallops are so beautiful, it's a shame to muck them around. Here, the vibrant yet simple flavour of the sauce goes brilliantly with the sweet, dense flesh of the scallops.

    • Preparation time: 15 to 20 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    • 70g Sliced pancetta
    • 1 tbsp Extra virgin olive oil
    • 16 Large scallops, without roe
    • 25g Unsalted butter
    • Sauce Vierge
    • 2 tbsp Red wine vinegar
    • 1 Large shallot, finely chopped
    • 2 Garlic cloves, finely chopped
    • 150ml Extra virgin olive oil
    • 4 Vine tomatoes, cored, deseeded and diced
    • 10g Fresh basil leaves, roughly torn


    1. To make the sauce vierge, pour the vinegar into a small bowl and stir in the shallot and garlic. Leave to marinate for at least 2 hours, and up to 12 hours. About 30 minutes before the sauce is needed, whisk in the olive oil, then stir in the diced tomatoes and the basil. Season with salt and pepper.
    2. Put the pancetta in a large non-stick pan, overlapping the slices if necessary. Place the pan over a medium heat and fry the pancetta in its own fat until it is crisp. Remove the pancetta and drain on kitchen paper. Quickly replace the unwashed pan on the hob, on a high heat, and add the oil. It should cover the base with a fine film.
    3. Dry the scallops thoroughly on kitchen paper and season. When the pan is very hot, add the scallops in a single layer, or cook them in two batches. Press the scallops down with a palette knife to help colour them. After 1 minute, turn them over and cook them for another 2 minutes; add the butter halfway through. The scallops should be firm but still juicy in the middle; longer cooking will make them tough.
    4. Transfer the scallops onto 4 warmed plates, dribble the sauce vierge round them and balance a few strips of pancetta on top. Serve immediately.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The red wine vinegar in the sauce gives this dish an edge which is best foiled by a thirst-quenching beaujolais, served well chilled.


    Average user rating

    5 stars