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Scallops with pancetta and herb butter Recipe

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This recipe for Scallops with pancetta and herb butter is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 medium scallops

50 gram(s) diced Iberico pancetta

1 handful mixed soft herbs, such as dill, parsley, sorrel

100 gram(s) good quality unsalted butter

Squeeze of lemon juice

Splash of dry white wine
Directions:
Directions:
Cream the butter, herbs, wine and lemon juice, fold in the pancetta.

Roll into a log shape, wrap in cling film and place in the fridge.

Season the scallops with seasalt and place three scallops into 1 scallop shell or a small baking dish.

Slice a piece of the butter and place on top of the scallops.

Put the shells on a tray and place in a moderate oven for 7 minutes.

Serve with green salad, fresh lemon and boiled new potatoes
Personal Notes:
Personal Notes:
This is the scallop recipe from The Witchery in Edinburgh

 

 

 

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