Roasted scallops wrapped in pancetta with citrus sauce

February 20, 2009 (Last Updated: January 11, 2019)
Roasted scallops wrapped in pancetta with citrus sauce recipe

Roasted scallops wrapped in pancetta with citrus sauce

Serves: 4
Cooking Time: 50 mins


  • 250ml (1 cup) white wine
  • 15ml (1 tbsp) butter
  • 4 fennel bulbs
  • salt and freshly ground black pepper, to taste
  • 2 oranges
  • 1 lemon
  • 100g (½ cup) sugar
  • 250ml (1 cup) water
  • 12 scallops
  • 12 rashers pancetta
  • beetroot baby greens, to garnish



Preheat the oven to 180ºC.


Heat the wine and add the butter. Gently add the fennel and poach for 5 minutes. Season to taste and set aside.


Peel the rind off the oranges and lemon, and julienne. Place the rind, sugar, water and the juice from the oranges and lemon in a saucepan and reduce over a medium heat to a thin marmalade consistency.


Wrap each scallop in a rasher of pancetta and secure with a cocktail stick. Heat an ovenproof frying pan to very hot and sear the scallops quickly. Season and place in the oven for 3 – 4 minutes. Remove the scallops and keep warm. Deglaze the frying pan with the orange reduction.


Divide each fennel bulb into three and place on a plate. Remove the cocktail sticks from the scallops and place them on top of the fennel bulbs. Pour the remaining reduction over, garnish with baby greens and serve.


To drink: Ken Forrester FMC Chenin Blanc 2006 – a rich, fat chenin blanc for rich fat scallops!

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