The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Scallops with pancetta

You'll need

½ tsp coriander seeds 1 tbsp extra-virgin olive oil Juice of ½ lemon, plus extra to serve 10 turns freshly ground black pepper 16 plump scallops, roe and white muscle removed 16 thin slices flat pancetta


  • 01
  • Dry-roast coriander seeds (1 minute), then crush in a mortar and pestle. Combine in a bowl with oil, lemon juice and pepper, add scallops and toss to combine. Wrap each scallop in a slice of pancetta, secure with a toothpick and refrigerate until required.
  • 02
  • Preheat the flat grill of a barbecue to medium-high heat. Grill scallops until golden (2-3 minutes), then turn and grill until cooked medium-rare (1 minute). Squeeze extra lemon over to taste and serve hot.

At A Glance

  • Serves 16 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 16 people

Featured in

Dec 2012

You might also like...

Fast seafood recipes


Kingfish and scallop ceviche with tomato oil

10 fish recipes for Good Friday


Pan-fried John Dory agrodolce with endive and goat’s cheese

Cooking with wine


Indian-style prawn, turmeric and okra curry

Recipes with scallops


Sri Lankan snapper curry with basmati rice and yoghurt

Fresh chilli recipes


Steamed flounder with shallot and chilli dressing

Steamed black mussels with tomato sofrito and chorizo


Tuna and artichoke salad nicoise

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.