Description
Seared Scallops with Bacon Butter Sauce
Ingredients:
12 large scallops, patted dry
4 slices of bacon, chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup chicken or seafood broth
1 tbsp lemon juice
1 tsp honey (optional)
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Olive oil for searing
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Instructions:
1. Prepare the Bacon Butter Sauce:
Cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
Add butter to the skillet and let it melt. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add broth, lemon juice, and honey (if using). Simmer for 2-3 minutes until slightly reduced. Stir in the crispy bacon and set the sauce aside.
2. Sear the Scallops:
Season the scallops with salt and pepper on both sides.
Heat a drizzle of olive oil in a separate skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and caramelized. Remove from heat.
3. Combine and Serve:
Arrange the scallops on a plate and spoon the bacon butter sauce over the top.
Garnish with freshly chopped parsley.
Step-by-Step Guide
1. Prep & Cook Bacon: In a large skillet, cook chopped bacon over medium heat until crisp. Remove bacon, leaving fat. 2. Build the Sauce: Add butter to the skillet. Once melted, add garlic and cook for 30 seconds. Pour in broth, lemon juice, and optional honey. Simmer for 2-3 minutes to reduce slightly. Remove from heat and stir in the cooked bacon. 3. Sear Scallops: Pat scallops very dry and season. In a clean, very hot skillet with olive oil, add scallops in a single layer without crowding. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and sear the other side for 1-2 minutes. 4. Serve Immediately: Plate scallops and spoon the warm sauce over them. Garnish with parsley.
Serving Suggestions
This rich dish pairs beautifully with lighter, absorbent sides. Serve over a bed of creamy mashed potatoes, cauliflower puree, or soft polenta to soak up the delicious sauce. For a brighter meal, accompany it with a simple arugula salad with a lemon vinaigrette or roasted asparagus. A crisp glass of Sauvignon Blanc or Chardonnay complements the flavors perfectly.
How-to Summary
Create a flavorful bacon butter sauce by cooking bacon, then using the fat to make a garlicky broth reduction. In a separate very hot pan, sear dry, seasoned scallops for 2-3 minutes per side to achieve a golden crust. Combine by spooning the sauce over the seared scallops and garnish with fresh parsley.
Frequently Asked Questions
1. How do I know when scallops are cooked perfectly? Perfect scallops are opaque in the center and firm to the touch. They should have a 1/4-inch golden-brown crust on each side. Overcooking makes them rubbery.
2. Can I make the sauce ahead of time? Yes, you can prepare the sauce (through the reduction step) ahead and reheat gently. Add the crispy bacon just before serving to maintain its texture.
3. What if my scallops stick to the pan? Sticking usually means the pan wasn’t hot enough or the scallops weren’t patted completely dry. Ensure both the skillet and oil are hot before adding the dry scallops.
4. Can I use frozen scallops? Absolutely. Thaw them completely in the refrigerator overnight and pat them exceptionally dry before seasoning and searing.
5. What’s a good substitute for the broth? A dry white wine is an excellent substitute. Simmer it for a minute before adding the lemon juice. Vegetable broth also works well.
Common Mistakes to Avoid
- Not Drying Scallops: Excess moisture prevents proper searing and leads to steaming.
- Crowding the Pan: This lowers the pan’s temperature, causing scallops to steam instead of sear. Cook in batches if necessary.
- Moving Scallops Too Soon: Allow them to sear undisturbed to form a proper crust before flipping.
- Overcooking the Sauce: Simmer the sauce just until slightly reduced; over-reduction can make it too salty.
Conclusion
Seared Scallops with Bacon Butter Sauce is a restaurant-quality dish that is deceptively simple to master at home. The key lies in proper preparation—thoroughly drying your scallops and having your ingredients ready. By following the detailed steps and avoiding common pitfalls, you can consistently achieve tender, sweet scallops with a crisp sear, enveloped in a rich, savory sauce. This elegant yet straightforward recipe is sure to impress any guest.