Scallop, Pancetta & Zucchini Fettuccine

Cook Time 15 minutes

Servings 2


250g fettuccine

2 tbsp extra virgin olive oil 
12-15 scallops (ideally with the roe attached)
2 cloves garlic, sliced
1 small red chilli, finely chopped
6 slices of guanciale (can also use pancetta, speck or bacon)
2 small zucchini, finely sliced into rounds
¾ cup of white wine
25g butter
3 sprigs of parsley, stalks and leaves finely chopped
Juice of ½ lemon


Bring a large pot of salted water to the boil and add the pasta. Cook until al dente (8 minutes). 

While the pasta is cooking, drizzle 1 tbsp oil over the scallops, season with salt, and heat a large frypan over high heat. Add the scallops and cook for no more than 10-15 seconds on each side. Remove and put to the side.

Turn the heat down to medium and add 1 tbsp oil, the garlic, chilli and guanciale and cook until the garlic just starts to become a light golden colour. Add the zucchini and toss in the garlic mixture, then add the wine and reduce by a third. 

Add the butter and lemon juice followed by the cooked pasta, adding a little of the cooking water to the pan. Toss to combine. Now add the cooked scallops and parsley and toss 5-6 times so all of the pasta is coated in sauce and the scallops warm through. Serve. 


Scallops a la Creme


Scallop Tiradito