Douglas Roberts’ Baked Hand Dived Scallops with Pancetta and Herb Butter

By Douglas Roberts, Head Chef at The Witchery, Edinburgh

By Juliet Published: November 9, 2012

Serves four as a starter, two as a main course



  1. Cream the butter, herbs, wine and lemon juice and fold in the pancetta. Roll into a log , wrap in cling film and place in the fridge
  2. (if using whole shell scallops) open the scallops, carefully remove the skirt and guts leaving only the white muscle meat
  3. Remove the meats and soak in iced water for a few minutes, then pat dry
  4. Scrub the scallop shells with hot water inside and out, pat dry
  5. Season the scallops with sea salt and place into the shells, three per shell
  6. Slice a piece of the butter and place on top of the scallops
  7. Put the scallop shells on a tray and place in a pre-heated moderate oven for approximately 7 minutes
  8. Carefully remove from the oven, serve with green salad, fresh lemon and new boiled potatoes