Sweet scallops and salty pancetta recipe with Roebuck Estates Classic Cuvée

Sweet Scallops and Salty Pancetta Recipe 

The Perfect Pairing  


Impress your guests this festive season with this delicious Sweet Scallops and Salty Pancetta dish created by our good friend Sophie Ruskin, aka The Corner Plot? Rich and complex, our 2017 Classic Cuvée complements this dish beautifully with notes of baked apples and stone fruits, elegantly layered with a biscuity richness. The bottle’s elegant gold neck foil adds a touch of sparkle, making it a perfect addition to your festive table.

Follow the recipe here –


  • 150g pancetta, diced
  • 220g spaghetti
  • 100g petit pois
  • 10g unsalted butter
  • 6 large scallops
  • 2 tbsp balsamic glaze
  • 110g pea shoots
  • 100g Stracciatella di Burrata
  • 1 lemon, juice & zest
  1. Place the pancetta in a frying pan over a low heat. Cook for 10-12 minutes to render the fat. Remove from the pan using a slotted spoon when golden.
  2. Set a saucepan of salted water on to boil. Cook the spaghetti following pack instructions, adding the peas a minute before the pasta is ready. Reserve ¼ mug of pasta water for the sauce.
  3. Increase heat to medium-high and add the butter to the frying pan used for the pancetta. Pat the scallops dry with kitchen paper and season with sea salt and black pepper. Add the scallops to the pan and cook for 1-2 min on each side. Don’t be tempted to move the scallops around (to allow them to caramelise). Baste them with the foaming butter, which should turn nut brown.
  4. Pour the balsamic glaze into the pan, return the pancetta and toss around until everything is coated.
  5. Add the stracciatella, juice and zest from 1/2 lemon to the spaghetti. Cook for a couple of minutes, adding some of the cooking water. Stir through the pancetta and pan juices, along with the pea shoots, reserving the scallops. Spoon into serving bowls and place the scallops on top. Sprinkle with a little more lemon zest, add a grind of black pepper, and serve.




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