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A close-up view of sea scallops with pancetta wrapped around them sitting on a black plate with an egg and chive sauce surrounding them.

Sea Scallops with Pancetta

Course: Appetizer
Cuisine: American / French
Keyword: Holiday appetizer recipe, how to cook scallops, how to cook sea scallops
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 188kcal
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
  • tbsp thyme fresh, finely chopped
  • 1 lb sea scallops
  • 1 tbsp olive oil
  • 4 large egg yolks
  • ½ cup white wine dry
  • 2 tbsp lemon juice from 1 lemon
  • Salt and pepper
  • 2 Tbsp 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 tbsp 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 tbsp 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 tbsp 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 Tbsp 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.

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

Calories: 188kcal | Carbohydrates: 4g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 397mg | Potassium: 228mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg