A stylish party starter: recipe for Scallops in Pancetta Blankets

Published Monday, Jan 5 2015, 19:30 GMT  |  By  |  Add comment
If you're looking to impress your party guests, why not whip up these seriously tasty scallops in blankets?

Perfect for that extra special occasion, this recipe involves wrapping scallops in slices of pancetta. These beauties are fried and served with a gorgeous cranberry and red wine dressing that will leave you with a festive taste sensation.

Scallops in blankets

© Asda


  • 50g cranberry sauce with port
  • 15g salted butter
  • 10g red wine vinegar
  • 12 x slices of smoked pancetta
  • 12 x Asda Extra Special shell-on King Scallops or Fish Counter King Scallops
  • 1 tablespoon olive oil
  • 32 x outer Brussels sprout leaves


1 Combine cranberry sauce, butter and red wine vinegar and bring to the boil. Leave to cool.

2 Roll the pancetta between sheets of baking parchment, and then wrap a slice around the outer edge of each scallop so it just overlaps. Cut off any excess. Remove from the shell and roe if using shell-on scallops.

3 Heat olive oil in a non-stick pan. Fry the scallops, pancetta side down, turning until the pancetta is crisp. Finish cooking them top side until the flesh turns golden. Drain on kitchen paper before serving.

4 Separate the sprouts into individual leaves. Grill raw sprout leaves in a hot pan until wilted and charred. Season.

5 Drizzle the dressing on plates. Add 3 scallops to each plate. Scatter the chargrilled sprouts over the top and serve.

Prep Time

15 minutes

Cook Time

3 minutes

Nutrition Information

Serves 4

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