These pan-seared scallops are juicy and paired with a rich bacon cream sauce that takes them to a whole new level! It’s a lovely dish that impresses without too much fuss.
I love how the crispy bacon adds a crunchy touch to the creamy sauce, making every bite a delight. Trust me, you’ll want to savor every delicious morsel of this fancy yet simple meal!
Key Ingredients & Substitutions
Scallops: Fresh large sea scallops are the star of this dish. If they’re hard to find, you can use frozen scallops; just make sure to thaw and dry them well before cooking. This helps achieve that beautiful sear.
Bacon: I love using thick-cut bacon for better flavor and texture. If you’re looking for a turkey or vegetarian option, try using smoked tempeh or a plant-based bacon alternative to still get that savory taste.
Shallots: Shallots add a mild onion flavor and sweetness. If you can’t find them, a small yellow onion or a few green onions can work in a pinch, though they’ll change the taste a bit. Just chop them finely!
Heavy Cream: For a lighter version, you can substitute half-and-half or a non-dairy cream alternative like coconut cream. Keep in mind though, that lower-fat milk won’t create as rich of a sauce.
How Do You Get Perfectly Sear Scallops?
Searing scallops perfectly is key to getting that lovely golden crust. Begin by ensuring your scallops are very dry; moisture will prevent them from browning properly. Here’s my foolproof method:
- Pat them dry with paper towels before seasoning them with salt and pepper.
- Heat the olive oil over medium-high heat until it shimmers, indicating it’s hot enough.
- Add the scallops in a single layer, allowing space between each. Avoid overcrowding the pan.
- Sear for 2-3 minutes without moving them. Flip when they’re golden brown, then sear the other side until done.
Your patience will pay off—perfectly seared scallops are crispy on the outside and tender inside!
How to Make Pan Seared Scallops with Bacon Cream Sauce
Ingredients You’ll Need:
For the Scallops:
- 1 pound large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Bacon Cream Sauce:
- 4 strips of bacon, chopped
- 1/2 cup shallots, diced (about 2 shallots)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 20 minutes to prepare and cook. In this time, you’ll perfectly sear the scallops and whip up a creamy bacon sauce. It’s a quick and impressive dish for any occasion!
Step-by-Step Instructions:
1. Preparing the Scallops:
Start by patting the scallops dry with paper towels to ensure they sear nicely. Season both sides with a sprinkle of salt and pepper to taste. This simple step will enhance their flavor.
2. Searing the Scallops:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the scallops in a single layer, trying not to overcrowd the pan. Sear them for about 2-3 minutes on each side until they develop a lovely golden-brown crust. When done, remove the scallops from the skillet and place them on a serving plate. Keep them warm!
3. Cooking the Bacon:
Using the same skillet, add the chopped bacon and cook over medium heat until it’s crispy, which should take about 5-7 minutes. Once crispy, remove the bacon with a slotted spoon and drain it on paper towels, but leave the bacon fat in the skillet for flavor.
4. Sautéing the Shallots:
Add the diced shallots to the skillet and sauté them in the bacon fat until they are translucent, around 2-3 minutes. Stir occasionally to ensure they cook evenly.
5. Making the Cream Sauce:
Pour the heavy cream into the skillet with the shallots and stir in the Dijon mustard. Allow the mixture to come to a gentle simmer, letting it thicken for about 3-5 minutes. You’ll notice the creamy goodness developing!
6. Finishing the Sauce:
Stir the crispy bacon back into the sauce, and give it a taste. Adjust with salt and pepper if needed, and enjoy that irresistible aroma!
7. Plating:
Spoon the luscious bacon cream sauce generously over the seared scallops on your serving plate. Don’t be shy—this sauce is what makes the dish special!
8. Garnishing and Serving:
Finally, sprinkle fresh chopped chives on top for a pop of color and flavor. Serve the scallops immediately and delight in the rich, savory blend of scallops and creamy bacon sauce. Enjoy every bite!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely before cooking! The best way to do this is to place them in the fridge overnight. If you’re in a hurry, you can seal them in a plastic bag and submerge them in cold water for about an hour. Once thawed, pat them dry with paper towels to ensure a good sear.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half for a lighter version, or a mixture of milk and butter (use 3/4 cup milk plus 1/4 cup melted butter for 1 cup of heavy cream). Keep in mind that these alternatives may yield a slightly thinner sauce.
Can I Make This Sauce Ahead of Time?
Absolutely! You can prepare the bacon cream sauce in advance and refrigerate it for up to 2 days. To reheat, warm it gently on the stove over low heat, adding a splash of cream or a bit of water to loosen it up. Just re-sear the scallops fresh before serving to maintain their texture.
How Should I Store Leftover Scallops and Sauce?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove to avoid overcooking the scallops. The sauce can be reheated separately and combined with freshly cooked scallops for best results.
