Pan Seared Scallops With Apple Onion Marmalade Bacon Recipes

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

MAPLE BACON, SCALLOP, AND APPLE STACKS

Steps:

• 1. In a large skillet, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Drain on paper towels.
• 2. While the bacon cooks, pat the scallops dry and sprinkle with the salt and cayenne. To the bacon fat in the pan, add the butter and turn the heat to high. When the butter foam subsides, add the scallops in a single layer. Cook, turning once, until nicely browned and just opaque throughout, about 2 minutes. Transfer to a plate.
• 3. Drain any remaining fat from the skillet. Add the Crown Royal® Maple Finished Whiskey and boil, stirring and scraping the browned bits from the pan, until reduced to 3 tablespoons, about 5 minutes. Stir in the sugar until the mixture becomes syrupy and thick, about 1 minute, then turn the heat to low. Break each strip of bacon in half and add to the syrup. Cook, turning, until well coated and caramelized.
• 4. On each apple slice, stack a scallop and a piece of bacon. Garnish with red onion slices and serve.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F
• Pat scallops until dry and toss with 2 tablespoons oil, lemon peel, and ginger in medium bowl.
• Heat large nonstick skillet over medium-high heat.
• Add scallops; sprinkle with salt and pepper.
• Cook until brown and just opaque in center, about 3 minutes per side.
• Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat.
• Add onions; sprinkle with salt and pepper.
• Cover and cook until brown, stirring occasionally, about 10 minutes.
• Add wine, vinegar, and sugar.
• Cook until onion marmalade is thick, stirring often, about 2 minutes.
• Season with salt and pepper.
• Spoon marmalade onto plates.
• Top with scallops and any juices, then chives.

PAN-SEARED SCALLOPS

Steps:

• Heat skillet on medium heat. Fry bacon until fat renders. Add shallot; cook until lightly browned, 5 minutes. Raise heat to medium high; add cream sherry. Cook stiring 3 minutes. Add apple juice and vinegar; cook 2 minutes. Transfer to bowl; keep warm.
• Wipe out skillet; heat 3 tbsp butter in skillet on medium high heat. Season scallops with salt and pepper. Cook scallops until golden brown on bottom, 3 minutes; turn. Cook 4 minutes.
• Transfer scallops to platter. Melt remaining 2 tbsp butter in skillet. Spoon butter over scallops.
• Put spinach in a bowl. Pour reserved bacon mixture into skillet; heat just to boil on medium high heat. Set aside to cool 1 minute. Add half bacon mixture to spinach; toss. Place spinach leaves around scallops on platter; drizzel remaining bacon mixture on scallops.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON

Steps:

• To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.