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Baked Scallops with Pancetta and Herb Crumb
- Catalano's Seafood
- Dec 2, 2025
- 1 min read
Updated: Dec 5, 2025
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 people
INGREDIENTS
Butter
Garlic
Spring onion
Lemon
Herbs (doesn't matter which herbs you use)
Pancetta
Scallops
METHOD
Starting with the herb butter, add softened butter, breadcrumbs (you can use rye, sourdough, or panko), chopped herbs (parsley, sage, thyme, and dill), spring onions, minced garlic, lemon zest, and a squeeze of juice.
Blend or mix until everything comes together. Once it is soft, herby, and fragrant, put it aside.
Cut your pancetta into small lardons (make sure you’ve got a good, fatty one).
Pop a few thin pieces over each scallop.
As it bakes, that fat’s going to melt down into the butter and crumb, creating this glossy, salty richness.
Preheat the oven to 200°C fan forced. Lay your scallops on a foil-lined tray and keep them on the half shell.
Slice the chilled herb butter into small rounds and place one on top of each scallop.
Serve with a handful of watercress or herbs, a dusting of Parmesan, and a good squeeze of lemon.
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Just made something in the same spirit as this — quick, flavourful, and no fuss at all! Took about 30 minutes from start to finish, and the fresh herbs + a hint of smoky paprika gave it a really great depth. I even tossed in a bit of chili for heat — super tasty without being heavy.
What I liked most:— No need for hard‑to‑find ingredients— Works with scallops, prawns, or a firm white fish— Great for a weeknight dinner or a relaxed evening in
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