Guanciale Butter Scallops

These are stupidly simple, but SO good. You’ve got sweet scallops, crispy salty guanciale and this buttery, lemony sauce made with all that rendered pork fat. There really isn’t much else going on, which is exactly why the scallops need to be good and why you need to cook them properly. And by properly, I mean FAST. Scallops do not need loads of time in the pan. We want a hard sear, beautiful colour and a soft, almost translucent centre. No rubbery scallops anywhere near this recipe please.