Seared Scallops With Bacon Recipes

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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.

BACON WRAPPED SCALLOPS RECIPE



Bacon Wrapped Scallops Recipe image

Bacon Wrapped Scallops are an impressive seafood dish that are surprisingly quick and easy to create. Skip the crowded restaurant this Valentine's Day and make your own gourmet low-carb and keto feast at home!

Provided by London Brazil

Categories     Dinner     entree     main dish

Time 30m

Number Of Ingredients 8

9 oz. bacon (or 10 strips)
1 lb. scallops (large, about 10-12 count/pound)
2 Tbsp. butter (melted)
1 clove garlic (crushed)
2 tsp. coconut sugar (or brown sugar, optional)
¼ tsp. salt (to taste)
Pinch of black pepper (to taste)
1-2 Tbsp. avocado oil (or other high-smoke point oil)

Steps:

  • Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable.
  • Remove the bacon from the skillet and let drain on a paper-towel lined plate.
  • Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
  • Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
  • Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
  • In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil.
  • Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees.
  • Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.
  • Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
  • Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!

Nutrition Facts : Calories 352 kcal, Carbohydrate 6 g, Protein 17 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 831 mg, Sugar 2 g, ServingSize 1 serving

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH



Seared Scallops with a Corn, Bacon and Avocado Relish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Salt and freshly ground black pepper
Vegetable oil, for oiling pan
16 dry sea scallops
2 avocados
12 strips bacon, cooked and chopped
1 lemon, halved
4 ears corn, shucked
1 medium onion
1 red bell pepper
2 tablespoons chopped fresh parsley

Steps:

  • Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
  • Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
  • Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
  • Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
  • Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
  • Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

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 SPICED BACON AND SUMMER SALAD



Seared Scallops with Spiced Bacon and Summer Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 ears corn on the cob, husks and silk removed
1 cup sugar snap peas, trimmed, blanched and cut crosswise in half
1 cup halved cherry tomatoes
1/3 cup sliced radishes
1/4 cup shallot, finely diced
2 Tbsp. extra virgin olive oil, divided
2 Tbsp. chopped fresh cilantro
Zest and juice from 1 lime
12 sea scallops
1 tsp. ground black pepper
1/4 cup A.1. Original Sauce
1/4 cup brown sugar
4 slices bacon

Steps:

  • HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.

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.

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