Sea Scallops with Pancetta

Course: Appetizer

Cuisine: American / French

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 188kcal

Author: Kris Longwell

Sea Scallops with Pancetta are truly a visual and taste sensation. Add in the foamy egg, white wine, and chive sauce, and you've got an elevated appetizer that guests will rave about.

Print Recipe

Equipment

1 baking dish

Ingredients

3 oz pancetta sliced thin
1½ tablespoon thyme fresh, finely chopped
1 lb sea scallops
1 tablespoon olive oil
4 large egg yolks
½ cup white wine dry
2 tablespoon lemon juice from 1 lemon
Salt and pepper
2 tablespoon chives snipped, plus whole ones for garnish

Instructions

Preheat oven to 450°F.
Arrange the pancetta slices on a cutting board. Each slice should be about 6 inches long. You may need to slice them in half.
3 oz pancetta
Sprinkle a few scant pinches of the fresh thyme over the pancetta slices. Add a scallop on its side in the middle of each pancetta slice. Use your fingers to roll the pancetta around the side of the scallop, overlapping the edges. Repeat with all scallops and pancetta slices.
1½ tablespoon thyme, 1 lb sea scallops
Brush your baking dish with olive oil. Place the prepared scallops into the baking dish, slightly touching each other.
1 tablespoon olive oil
Sprinkle the tops of the scallops with a small amount of salt and a pinch of black pepper.
Salt and pepper
Meanwhile, bring a small saucepan (or double boiler) filled with water (about 2 inches deep) to a boil. Immediately lower the heat to a low simmer. Place the egg yolks, wine, and lemon juice in a heatproof pan (or bowl), or in a double boiler.
4 large egg yolks, ½ cup white wine, 2 tablespoon lemon juice
Place the baking dish with the scallops in the oven and place the pan with the eggs/wine/lemon juice just over the simmering water. Don't let the pan touch the hot water. Whisk constantly, not letting the eggs scramble. If the sauce gets too thick, thin it with lemon juice and/or water.
Remove the thickened sauce and stir in the chives and a small pinch of salt and pepper.
2 tablespoon chives
Remove the scallops from the oven. Use a spatula to transfer 2 or 3 scallops to plates. Spoon the sauce around the scallops. Garnish with whole chives. Serve immediately.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The entire dish can be assembled for up to 4 hours of baking. Cover and keep in the fridge. Remove about 15 minutes before baking.

Use a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio. If you prefer to not use alcohol, simply omit it and substitute water in its place.

This dish is definitely served best warm, right from the oven. Leftovers will keep covered in the fridge for several days. We don't recommend freezing them once they have been cooked.

Nutrition

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