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  • fromjudyskitchen

Seared Scallops in Bacon Cream Sauce

The trick to making the best pan-seared scallops is finding the right pan. Preferably, it should be non-stick. Coat it with butter on high heat and you'll have nicely browned scallops in less than 10 minutes.

While I've made scallops many times before, I decided to pair with a creamy sauce this time around. The smokiness and richness from the bacon compliments really well with the delicate scallops. This i a great quick appetizer to kick off any dinner!

Seared Scallops in Bacon Cream Sauce

Prep Time: 5 min

Cook Time: 30 min

Servings: 2


  • 6 large scallops

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 2 thick strips of bacon

  • 3/4 cup heavy cream

  • Sea salt

  • Chives (minced, for garnish)


  • Rinse scallops under cool water. Dry them on paper towels. Sprinkle salt over each side.

  • In a medium to large non-stick pan, melt 1 tbsp butter over medium high heat. Spread the butter so the pan is evenly coated. Once butter becomes dark gold/yellow, place scallops on the pan. Let the scallops sit for about 3-4 minutes, or until the bottom becomes nicely charred and browned. Turn each scallop over and let sit for another 3-4 minutes, or until the bottom becomes nicely charred and browned. Turn off stove and transfer scallops to a serving bowl and set aside.

  • In a separate large pan, add olive oil over medium heat. Add the bacon and cook for about 10 (or until edges are browned and crisp). Transfer bacon to a plate lined with a paper towel (to absorb excess oil). Discard oil/grease from the pan.

  • In the same pan that was used to cook the bacon, add another 1 tbsp of butter over medium low heat. Add heavy cream and about 1/8 tsp salt. Chop the bacon into small bits and add to the pan. Let simmer for about 2 minutes. Turn off stove and pour the bacon cream over the scallops.

  • Garnish with chives and serve warm.


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