Sweet scallops meet crispy Italian savoury guanciale, enhanced by a delicate kick of white pepper—perfect as an elegant starter or light main course. Serve it alongside a glass of chilled Prosecco for a sparkling touch.

🐖 About Guanciale

Guanciale is an Italian cured pork jowl, prized for its rich, melt-in-your-mouth fat. It’s a cornerstone of classic Roman dishes like Pasta Carbonara and Pasta all’Amatriciana, adding deep savoury flavour and a delicate aroma that elevates simple ingredients.

Serves: 2 | Preparation time: 5 mins | Cooking time: 5 mins

  • 8 large scallops (200 g / 7 oz)
  • 60 g guanciale / pork jowl (2 oz)
  • Ground white pepper, to taste

Method

1.Prepare scallops and guanciale

Detach scallops from shells, keeping the coral intact. Rinse gently under cold water and pat dry.

Remove the rind from guanciale and cut into small chunks.

2. Cook guanciale

Heat a frying pan over medium heat without oil or butter. Fry guanciale until golden and crispy, about 2–3 minutes. Remove and set aside, leaving the rendered fat in the pan.

💡 Tip: Guanciale fat alone is enough—no extra oil or any other fat needed.

3. Cook scallops

Sear scallops in the guanciale fat for 1–2 minutes per side until lightly golden. Drizzle with the fat while cooking.

4. Assemble and serve

Place scallops back in their shells or on a serving plate. Top with crispy guanciale chunks, drizzle with remaining fat, finish with a pinch of freshly ground white pepper.

Serve your Scallops with Crispy Guanciale as a starter or light main course.

 

 

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