Sea Scallops with Pancetta
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
188 kcal
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Course
Appetizer
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Cuisine
French-American Fusion
Sea Scallops with Pancetta
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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.
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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
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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.
- 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.
- Brush your baking dish with olive oil. Place the prepared scallops into the baking dish, slightly touching each other.
- Sprinkle the tops of the scallops with a small amount of salt and a pinch of black 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.
- 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.
- 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.
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 Information
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Calories
188kcal
(9%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
150mg
(50%)
Sodium
397mg
(17%)
Potassium
228mg
(7%)
Fiber
0.3g
(1%)
Sugar
0.4g
(1%)
Vitamin A
298IU
(6%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 150mg | 50% |
| Sodium | 397mg | 17% |
| Potassium | 228mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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