Rosemary pancetta scallops recipe

Name: Rosemary pancetta scallops
Yield: Serves 2
Ingredients: 6 fresh scallops, washed & mussel removed; 6 small rosemary stalks, all leaves removed apart from at the ends; 6 thin smoked pancetta; good knob of butter; 150ml white wine; small handful parsley, leaves chopped; ½ tbsp olive oil; 1 small garlic clove, crushed; 400g cannellini beans, drained and rinsed; 150ml hot vegetable stock; squeeze of lemon juice

A great dish for two; these scallops are wrapped in a thin slice of pancetta and seasoned with fresh parsley and rosemary – ideal for a delicious starter or light lunch.

See method

Serves 2
10 mins to prepare and 10 mins to cook
425 calories / serving

Healthy

Shop your ingredients

Tesco Finest Raw Extra Large Scallops 120G
6 fresh scallops, washed & mussel removed
£7.25
£60.42/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
6 small rosemary stalks, all leaves removed apart from at the ends
£0.50
£25.00/kg
Tesco Smoked Pancetta 2 X 65G
6 thin smoked pancetta
£1.95
£15.00/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
good knob of butter
£1.85
£7.40/kg
Caparelli Pinot Grigio 187Ml
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Premix Cans
Offer valid for delivery from 02/10/2026 until 28/02/2027
150ml white wine
£2.30
£12.30/litre
Tesco Curled Leaf Parsley 30g
small handful parsley, leaves chopped
£0.50
£16.67/kg
Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
Tesco Garlic 4 Pack
Aldi Price Match
1 small garlic clove, crushed
£0.87
£0.22/each
Tesco Cannellini Beans Water 400G
Aldi Price Match
400g cannellini beans, drained and rinsed
£0.45
£1.83/kg DR.WT
Oxo Ready To Use Stock Signature Vegetable 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
150ml hot vegetable stock
£2.50
£5.00/litre
Pride Lemon Juice 250Ml
Everyday Low Price
squeeze of lemon juice
£0.80
£3.20/litre

Method

Wrap each scallop in a slice of pancetta and use the rosemary to skewer the scallops securing the pancetta. Snip off the woody end.
Heat the oil in a small saucepan and sizzle the garlic for a minute. Tip in the cannellini beans along with the stock. Bring to a simmer and cook for 3 minutes to warm through. Transfer to a food processor and whiz to purée. Season with a little salt, pepper and a squeeze of lemon.
Place a good nonstick frying pan over a medium heat, add the butter and swirl to coat the pan. When it is hot and foaming add the scallops and fry for a couple of minutes each side or until the pancetta is crisp. Remove to warmed serving plates with a spoonful of bean purée.
Place the frying pan back over the heat. Add the wine and sizzle until reduced by half, add the chopped parsley and season with a little salt. Drizzle over the scallops and bean purée to serve.