Seared Scallops With Bacon Recipes

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SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

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.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SEARED SCALLOPS WITH LEMON AND BACON



Seared Scallops with Lemon and Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 1/2 pounds sea scallops, muscle removed (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley leaves

Steps:

  • Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  • Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
  • Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON



Seared Scallops with Bacon, Tarragon and Lemon image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 (1-ounce) slice bacon, cut crosswise into thin pieces
8 (1-inch) sea scallops, foot removed, if necessary, and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white vermouth
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
  • Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
  • Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
  • While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON



Seared Scallops With Bacon, Tarragon and Lemon image

This is so amazing! This recipe is for an appetizer but I served it with pasta tossed with a little butter and parmesan. It made enough for 3 or 4 servings when used that way. Source: Food Network Kitchens cookbook

Provided by Barenakedchef

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce bacon, cut crosswise into thin pieces
8 (1 inch) sea scallops, foot removed, if necessary, and patted dry
kosher salt & freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white vermouth
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
  • Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
  • Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
  • While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

Nutrition Facts : Calories 39.9, Fat 4.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 40.2, Carbohydrate 0.4, Sugar 0.1, Protein 0.6

PAN-SEARED SCALLOPS WITH BACON AND SPINACH



Pan-Seared Scallops With Bacon and Spinach image

Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 slices center-cut bacon
1 1/2 lbs jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes (perhaps more!)
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh Baby Spinach
4 lemon wedges (optional)

Steps:

  • Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
  • Pat scallops dry with paper towels.
  • Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
  • Transfer to a plate; keep warm.
  • Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
  • Add half of spinach; cook 1 minute, stirring frequently.
  • Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
  • Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
  • Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
  • Serve immediately with lemon wedges, if desired.

Nutrition Facts : Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7

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