Story: Baked Scallops with Pancetta and Herb Crumb
Episode: 11
Presenter: Cyndal Petty
Air Date: 16th November 2025
Cyndal dishes up beautiful pancetta over fresh baked scallops from Catalano’s.
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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