Wine Pairing/ Celebration/ Gastronomi/ Meat & Fish

Scallops with Caviar and Pancetta Cream

Hello everyone!

Today I will share the perfect celebration meal! Christmas, New Year’s Eve, birthday… You name it! It’s the dish you were dreaming of!!

Here are my scallops with caviar and pancetta cream.

This dish is the result of the latest challenge given to me by Christelle, wine waiter at les Caves du Parc in Neuilly. The request was the following: combine a Chassagne Montrachet with scallops and a caviar by Sturia.

I chose to make a simple scallops with caviar and pancetta cream recipe since I wanted the ingredients to be the stars: the scallops from my fishmonger (try to avoid frozen ones, it would be a shame for such a recipe) and the caviar Oscietra.

Here is what Sturia says about its caviar…

Oscietra caviar, from their exclusive production of Gueldenstaedtii sturgeons condenses buttered nut and avocado notes into sensual caviar. Its firm golden brown eggs roll perfectly under the palate, gradually freeing the delicate flavours of harmonious and refined caviar… Amazing or what!! Needless to mention that the pairing with the Chassagne Montrachet and the scallops was stunning!!

(This recipe can be made without caviar, nevertheless it’s a delight for caviar lovers.)

I simply made a sauce with the coral of the scallop (nothing goes to waste!!) and pancetta cream to enhance the taste of the caviar. This dish was outstanding! And I immediatly chose to make it for Christmas lunch, as a starter or a main dish… That’s the only point to define. Those scallops with caviar and pancetta cream are a delicate dish, easy to make and that will remain in your memories!! You’ve got my word!!

And the Chassagne Montrachet… Thank you Christelle !! The Chassagne Montrachet is produced at Fontaine Gagnard estate. The estate has remained on a human scale with its 12 hectares of vineyard, located mainly in Chassagne Montrachet with ten 1er Crus, where wines considered as the greatest Chardonnay and Pinot Noir of the Côte de Beaune, with names as prestigious as Bâtard Montrachet, Volnay and Pommard are produced.

At the estate, they practice a reasoned culture, and winemaking is traditional with manual harvesting. Particular attention is paid to the quality of the oak wood for the barrels in which the wines age.

The Chassagne-Montrachet 2017 comes from 6 localities spread throughout the appellation, creating a rare complexity, close to a Premier Cru! Very pleasant in its youth, it expresses itself with a lot of flexibility on a fleshy and delicate mouth, with the aromas of flowers and fruits with white flesh, with a little undergrowth. The aging of one year in oak casks brings the silky material of the wine, typical of the wines of the domain.

I used my frying pan Steak Lover by De Buyer to cook my scallops (it was a revelation!! nothing to do with the frying pans I already had … and I have a few!!). The scallops are perfectly cooked, fried on each side and super smooth in the inside… A delight!!

The utensils:

A good frying pan,

A small sauce pan

And a hand mixer for the sauce.

(Presentation: Gourmet plate “dune” and Gourmet bowl “bleu de roche” by Degrenne)

I just have to wish you a Merry Christmas now!!!

The recipe, Chef!

Scallops with Caviar and Pancetta Cream

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 4 Difficulty: Moyenne Price: €€€
Prep Time: 10 min Cooking Time: 25 min


  • 20 scallops with coral
  • 4 thin slices of Pancetta
  • 40 g caviar
  • 2 shallots
  • 30 g butter
  • 10 cl cream
  • A large glass of water
  • 1/2 stock cube
  • Salt
  • Pepper
  • Thyme
  • Rosemary



Clean your scallops, remove the corals. Set the scallops aside in your fridge.


Melt 10 g of butter in a sauce pan, add the peeled and minced shallots, then the corals.


Add the water, stock cube, thyme, rosemary and cook with little bubbles for 15 minutes with cover.


In the meantime boil the cream with pancetta cut in pieces. Remove from the stove when it starts boiling. Leave to rest 10 minutes.


Add the cream and cook some more with cover for 7-8 minutes.


Sift the cream, place it in a small bowl with the pancetta pieces and mix.


Sift again and adjust seasoning of the sauce (salt, pepper). Set aside while keeping the sauce warm.


Stir fry the scallops 2-3 minutes with the remaining butter (20 g), add salt and pepper.


Place the scallops on your plates, spread sauce and add a teaspoon of caviar on each scallops. Serve!

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  • Reply
    Friday December 13th, 2019 at 11:50 AM

    Quelle belle recette de Saint-Jacques !

    • Reply
      Saturday December 14th, 2019 at 08:07 AM

      Merci Beaucoup !! Ravie que ça vous plaise !!

  • Reply
    Sunday December 15th, 2019 at 05:45 PM

    J en ai l eau à la bouche ! Petite précision : la pancetta est mixée aussi dans le bouillon ? Je n ai pas compris… Merci

    • Reply
      Sunday December 15th, 2019 at 05:55 PM

      Merci Christine !
      Oui je mixe le bouillon crémeux avec la pancetta et ensuite je filtre à nouveau. 😉

      • Reply
        Saturday December 21st, 2019 at 08:06 AM

        Merci. Ce plat sera dans mon menu de réveillon ? pour le plat principal je pense ajouter un petit dos de cabillaud cuisson basse température… J hesite pour l accompagnement ?

        • Reply
          Saturday December 21st, 2019 at 09:37 AM

          Bonne idée le dos de cabillaud ! Pour l’accompagnement, je recommande la simplicité : riz blanc ou une bonne purée maison. Belles fêtes !!

      • Reply
        Friday December 23rd, 2022 at 10:07 AM

        Bonjour Emma
        Vous mixez donc pancetta coraux et bardes tout ensemble ?
        Quel vin blanc pourrait remplacer avantageusement le Montrachet?
        Merci et bonnes fêtes ?

        • Reply
          Friday December 23rd, 2022 at 10:17 AM

          Bonjour Sandrine,
          Je récupère uniquement le jus et les tranches de pancetta. Et je mixe. Pour le vin, un bon Sancerre sera excellent aussi 😉

  • Reply
    Sunday January 9th, 2022 at 07:06 PM

    Sur vos photos on dirait plutôt de la viande de grison que de la pancetta je me trompe ?
    Merci pour cette recette alléchante

    • Reply
      Monday January 10th, 2022 at 08:12 AM

      Bonjour, il s’agit bien de pancetta, mais la viande des grisons est également une bonne option pour cette recette 😉 Ou de la coppa

      • Reply
        Tuesday January 11th, 2022 at 04:59 PM

        Super merci pour votre retour! Et dernière question pour la crème fleurette utilisée : 15 ou 30% de matière grasse ? Merci ?

        • Reply
          Wednesday January 12th, 2022 at 07:27 AM

          je préfère la 30%…

  • Reply
    Monday December 5th, 2022 at 03:38 PM

    Merci pour cette recette
    Très facile à faire et délicieuse

    • Reply
      Tuesday December 6th, 2022 at 11:13 AM

      merci beaucoup Jade !

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