Seared Scallops With Bacon Food

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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 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 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 WHITE BEANS AND BACON



Seared Scallops With White Beans and Bacon image

Clipped from The Best Life magazine, this high protein dish is a quick meal that packs in a lot of flavor without a lot of calories, carbs or fat, and it's also low sodium. Resist the urge to move the scallops around as they sear. They'll develop a better crust if they stay in place. Also, you can swap in a bunch of leaf spinach for the baby spinach; just wash it well and tear off the tough stems before using.

Provided by Epi Curious

Categories     Spinach

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 slices bacon, chopped into small pieces
1/2 red onion, minced
1 garlic clove, minced
21 ounces white beans, rinsed and drained (1.5 cans)
4 cups Baby Spinach
1 lb large scallop
salt and pepper
1 tablespoon butter
1 lemon, juice of

Steps:

  • Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute' them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
  • Heat a large cast iron skillet or saute' pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.
  • Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Nutrition Facts : Calories 370.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 52.7, Sodium 329.8, Carbohydrate 41, Fiber 9.3, Sugar 0.7, Protein 32.5

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

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 GLAZED BRUSSELS SPROUTS



Seared Scallops With Glazed Brussels Sprouts image

The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.

Provided by Eric Kim

Time 25m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
4 slices bacon, sliced crosswise into thin, short strips
1 tablespoon olive oil
8 large sea scallops (10 to 12 ounces), preferably dry-packed
1/2 pound brussels sprouts, trimmed and halved, larger ones quartered
3 tablespoons cold unsalted butter
1 tablespoon chopped chives, for garnish (optional)
Crusty bread or steamed white rice, for serving

Steps:

  • In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
  • Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
  • Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
  • Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
  • When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
  • Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
  • Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

SEARED SCALLOPS WITH BACON & SUMMER SALAD



Seared Scallops with Bacon & Summer Salad image

Grill up our Seared Scallops with Bacon & Summer Salad recipe. This great dish stars seared scallops with bacon, corn, snap peas, cherry tomatoes and more.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 ears corn on the cob, husks and silk removed
12 sea scallops
1 tsp. ground black pepper
2 Tbsp. extra virgin olive oil, divided
1/4 cup packed brown sugar
1/4 cup A.1. Original Sauce
4 slices OSCAR MAYER Bacon
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 finely chopped shallots
2 Tbsp. chopped fresh cilantro
zest and juice from 1 lime

Steps:

  • Heat grill to medium heat.
  • Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
  • Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
  • Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
  • Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
  • Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.

Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

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From spendwithpennies.com


PAN SEARED SCALLOPS WITH BACON TOMATO AND SPINACH ...
Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop bacon, and set aside. Increase heat to high. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 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 …
From congressionalseafood.com


SEARED SCALLOPS WITH STRAWBERRY, BACON AND CHIVE SALSA | METRO
Dice the bacon into small pieces and cook in a pan until crunchy. Lay on absorbent paper to remove excess fat. Chop the chives. Combine the strawberries, the shallot, chives and bacon. Adjust seasoning and pepper generously. Melt some butter in a non-stick pan. When the butter is foaming, sear the scallops on each side.
From metro.ca


SEARED MINT SCALLOPS WITH BACON – KETO DIET COOKING -KETO ...
Seared Mint Scallops with Bacon. Prep time: 20 mins. Cook time: 10 mins. Total time: 30 mins. Serves: 4 . Perfect for that tasty Keto appetizer or more than enough for a main course, these scallops are simply amazing! Ingredients. 12 large sea, scallops; kosher salt and freshly ground, black pepper; 2 cups shelled fresh, peas; 3 slices bacon; 1 medium, shallot, …
From ketodietcooking.com


SEARED SCALLOPS WITH CREAMY BACON GRITS RECIPE ...
Instructions. Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use. Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden.
From mygourmetconnection.com


SEARED SCALLOPS WITH BACON - RASA MALAYSIA
Remove the bacon from the skillet but keep the bacon fat in the skillet. Transfer the scallops to the skillet and pan sear each side for about 1 minute or until the surface turns crisp and golden brown. Turn to the other side and repeat the same. Add the bacon back, and squeeze some fresh lemon juice on top of the scallops.
From rasamalaysia.com


SEARED SCALLOP PASTA WITH CREAMY BACON SAUCE - SPRINKLES ...
This Seared Scallop Pasta with Creamy Bacon Sauce is such an easy elegant seafood recipe. We all know that pasta carbonara is pure comfort food, but when you add shellfish to your creamy pasta noodles you turn up the notch on dinner! The sauce is a wonderful mixture of white wine, cream, onions and bacon. All mixed through spaghetti noodles and …
From sprinklesandsprouts.com


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