Bay Scallop Salad - Pancetta, Tomatoes, White Wine

Name: Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb pancetta, diced; 1 14 lbs bay scallops; salt; white pepper; 1 teaspoon minced garlic; 1 ¼ cups halved grape tomatoes; 6 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon minced shallot; fresh ground black pepper; ½ teaspoon chopped fresh marjoram; 2 tablespoons chopped fresh parsley leaves; 8 leaves boston bibb lettuce

Servings: persons

14 lb pancetta, diced
1 14 lbs bay scallops
salt
white pepper
1 teaspoon minced garlic
1 ¼ cups halved grape tomatoes
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced shallot
fresh ground black pepper
½ teaspoon chopped fresh marjoram
2 tablespoons chopped fresh parsley leaves
8 leaves boston bibb lettuce

1
Cook pancetta in a large skillet over medium-low heat, until crispy.
2
Remove with a slotted spoon, and drain on a paper towel-lined plate.
3
Set aside.
4
Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.
5
Season the scallops with salt and white pepper.
6
Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side.
7
Add garlic to the pan and cook an additional 30 seconds.
8
Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl.
9
Toss tomato halves with the warm scallops.
10
Add the reserved pancetta.
11
In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots.
12
Whisk until well blended.
13
Pour dressing over warm scallop mixture, tossing to coat.
14
Adjust seasonings with salt and freshly ground black pepper.
15
Sprinkle chopped marjoram and parsley over the salad, and toss to coat.
16
Arrange two lettuce leaves on each salad plate.
17
Divide the scallop salad among the 4 plates, on top of the lettuce.
18
Serve immediately.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 lb pancetta, diced, 1 14 lbs bay scallops, salt, white pepper, and more.

Yes, Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions