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Watch Anne Cori demonstrate this scallop recipe on Show Me St. Louis on Channel 5, Monday, June 11 at 3:15 pm.

Pancetta-Wrapped Scallops with Lime-Caper Butter

  • 1/4 pound pancetta
  • 6 sea scallops (preferably dry-packed)
  • 1/2 cup butter at room temperature
  • 2 tablespoons drained capers
  • 1 lime, zest and juiced
  • salt and pepper
  • olive oil

In a bowl, combine the butter with capers, lime zest and juice, and salt and pepper with a tart tamper.

Remove the mussel (or “foot”) from the side of each scallop. Season with salt and pepper. Wrap the pancetta around the side of each scallop and secure with a toothpick. Heat some olive oil in a nonstick skillet. Place the scallops flat side down and cook on high heat until well-caramelized. Turn over and briefly cook on the other side. Remove and top with a dollop of butter.