Seared Scallops with Bacon
Golden scallops, crisp bacon, and a silky shallot–white wine butter sauce. A small occasion made delicious.
- Prep Time
- 15 minutes
- Cooking Time
- 15 minutes
- Total Time
- 30 minutes
- Servings
- 4 servings
Sweet scallops and smoky bacon have always made a good pair. Here, the bacon crisps first, leaving just enough flavor in the pan for the scallops. Shallots, a splash of white wine, and a little butter turn the browned bits into a sauce worth catching with bread.
This is company-worthy cooking with a short ingredient list. Pat the scallops dry, give them room in the pan, and have your serving plates ready before you begin. The reward is a beautifully golden crust and a supper that feels like an occasion.
Directions
CRISP Place the bacon in a large skillet over medium-low heat. Cook slowly, turning and stirring, until crisp and browned. Transfer to a paper-towel-lined plate.
PREPARE Pat the scallop rounds very dry with paper towels. Carefully pour off excess bacon fat, leaving a thin coating in the skillet. Increase the heat to medium.
SEAR Add the scallops in a single layer, working in batches if needed. Season lightly with salt and pepper. Sear for about 2 minutes per side, until golden on both sides and opaque at the center. Check that the scallops reach 145°F and adjust time for their thickness. Transfer to warm serving plates.
REDUCE Add the shallots to the pan and cook until translucent. Pour in the wine and scrape up the browned bits with a wooden spoon. Simmer until the wine has reduced by about half, around 3–4 minutes.
FINISH Reduce the heat to low and swirl in the butter until the sauce looks glossy. Spoon over the scallops, scatter the bacon on top, and add parsley if you like. Serve immediately.
From Garfield’s original recipe collection. The original sheet credits Martha Stewart Living, September 2000.
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