Pasta with Bay Scallops and Pancetta

Pasta with Bay Scallops and Pancetta


  • 8 ounces linguine or fettuccine
  • 1/4 pound pancetta, cut into large dice
  • 1 pound bay scallops
  • 2 large cloves garlic, minced
  • 2 shallots, finely diced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 medium lemon, zested and juiced
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 tablespoons butter
  • 1/4 cup minced fresh parsley


Bring a large pot of salted water to a boil. Add linguine, and cook until not quite al dente, 9-10 minutes. Drain.

Meanwhile, heat a medium skillet on medium low and add pancetta. Cook, stirring occasionally, until fat has rendered and the pancetta is well browned, about 7 minutes. Using a slotted spoon, remove pancetta to paper towels to drain. Pour the rendered fat into a separate bowl, leaving about a tablespoon in the bottom of the pan.

Turn the heat up to medium high. Add scallops and cook until just browned and cooked through, 2 to 3 minutes. Using a slotted spoon, remove scallops to a separate plate and set aside.

Add 1 tablespoon of the pancetta fat to the pan. Add garlic and shallots and saute until just starting to soften, about 2 minutes. Stir in chicken broth, wine, lemon juice, lemon zest, salt, pepper and red pepper flakes. Reduce heat to medium and simmer until liquid is reduced by half.

Add butter, parsley and basil. Cook, stirring, just until the butter melts, about 1 minute. Add the cooked scallops and pancetta back to the pan. Stir in linguine and toss to coat.


One of those “accident” meals. I knew when I bought the bay scallops that I wanted to do a pasta, but I thought it would be an old one I used to make with Meyer lemon, chervil and breadcrumbs. Instead, I remembered I had a hunk of pancetta in my refrigerator and some shallots, parsley and basil to use, so this dinner was born.

This. Was. Spectacular. I don’t know about you, but when I combine shellfish and pasta, I don’t think there is any better sauce to bring the two together than one made with garlic, white wine and butter. The pork fat as cooking medium was just an added bonus… to say the least. I am definitely doing THAT again.

Speaking of which, if you can buy it nearby, I wholeheartedly, enthusiastically recommend Fra’Mani pancetta. I used it in another scallop dish not long back and now I am a loyal customer. I never even liked pancetta before I had theirs. And no, they didn’t pay me to say that.


19 thoughts on “Pasta with Bay Scallops and Pancetta

  1. “I don't know about you, but when I combine shellfish and pasta, I don't think there is any better sauce to bring the two together than one made with garlic, white wine and butter.”

    Count me in! That really sounds wonderful! P~


  2. Yum, Melissa. I just might make this and let the kids pick out the scallops. More for me, anyway. I want to have more accidents like this 😉


  3. Clearly you need to modify your recipe to 1/2 pound of pancetta — to take into consideration that you *will* snack on some 🙂

    Sounds delicious! Love the combo with the fresh herbs too.


  4. Love scallops — but there's nothing that does their flavor more justice than a little “essence of pig,” so nice call on the pancetta. Will definitely have to keep this in mind!


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