Plump sea scallops are wrapped in salty pancetta, seared until golden, and finished with a fragrant sage butter. The result? Crispy outside, tender inside, with a luxurious herby finish.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
For the scallops
12large sea scallops, patted dry
12thin slices pancetta (or prosciutto if unavailable)
1tbspolive oil
Freshly ground black pepper
For the sage butter
3tbspunsalted butter
6fresh sage leaves, finely chopped
1small garlic clove, minced
1tspfresh lemon juice
Garnish
Whole sage leaves, crisped in butter (optional)
Lemon wedges
Prep the scallops
1
Pat scallops very dry with paper towels (key to a good sear).
Wrap each scallop in a slice of pancetta, overlapping slightly. Secure with a toothpick if needed.
Season lightly with black pepper (no salt needed—the pancetta is salty).
Sear the scallops
2
Heat olive oil in a large skillet over medium-high heat.
Add wrapped scallops, seam-side down first.
Sear 2–3 minutes per side, until pancetta is crispy and scallops are just cooked through (opaque in the center).
Transfer to a warm plate.
Make the sage butter
3
In the same pan, lower heat to medium.
Add butter and let it melt until foamy.
Stir in chopped sage and garlic, cooking for 1 minute until fragrant.
Add lemon juice and swirl.
Assemble & serve
4
Place scallops on a serving platter.
Spoon sage butter over each scallop.
Garnish with crisped whole sage leaves and lemon wedges.
Serve immediately.
Serving Suggestions
5
A gorgeous appetizer for Christmas Eve dinners or New Year’s parties.
Pair with champagne, prosecco, or a crisp white wine like Sauvignon Blanc.
Serve on small spoons or crostini for bite-sized elegance.
Tips & Variations
6
Make-ahead: Wrap scallops in pancetta up to 4 hours ahead; refrigerate until ready to sear.
Alternative proteins: Try shrimp or sea bass cubes wrapped in pancetta if scallops are unavailable.
Extra indulgent: Add a splash of dry white wine to the sage butter before serving.
Festive twist: Sprinkle with pomegranate seeds for a pop of holiday color.
Ingredients
For the scallops
12large sea scallops, patted dry
12thin slices pancetta (or prosciutto if unavailable)
1tbspolive oil
Freshly ground black pepper
For the sage butter
3tbspunsalted butter
6fresh sage leaves, finely chopped
1small garlic clove, minced
1tspfresh lemon juice
Garnish
Whole sage leaves, crisped in butter (optional)
Lemon wedges
Directions
Prep the scallops
1
Pat scallops very dry with paper towels (key to a good sear).
Wrap each scallop in a slice of pancetta, overlapping slightly. Secure with a toothpick if needed.
Season lightly with black pepper (no salt needed—the pancetta is salty).
Sear the scallops
2
Heat olive oil in a large skillet over medium-high heat.
Add wrapped scallops, seam-side down first.
Sear 2–3 minutes per side, until pancetta is crispy and scallops are just cooked through (opaque in the center).
Transfer to a warm plate.
Make the sage butter
3
In the same pan, lower heat to medium.
Add butter and let it melt until foamy.
Stir in chopped sage and garlic, cooking for 1 minute until fragrant.
Add lemon juice and swirl.
Assemble & serve
4
Place scallops on a serving platter.
Spoon sage butter over each scallop.
Garnish with crisped whole sage leaves and lemon wedges.
Serve immediately.
Serving Suggestions
5
A gorgeous appetizer for Christmas Eve dinners or New Year’s parties.
Pair with champagne, prosecco, or a crisp white wine like Sauvignon Blanc.
Serve on small spoons or crostini for bite-sized elegance.
Tips & Variations
6
Make-ahead: Wrap scallops in pancetta up to 4 hours ahead; refrigerate until ready to sear.
Alternative proteins: Try shrimp or sea bass cubes wrapped in pancetta if scallops are unavailable.
Extra indulgent: Add a splash of dry white wine to the sage butter before serving.
Festive twist: Sprinkle with pomegranate seeds for a pop of holiday color.
