Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce is a simple dish of pan seared scallops served on a lemon butter emulsified sauce topped with crispy bacon bits.

Last week I saw this nice looking scallops at the supermarket, it’s not the usual small shelled scallops here in New Zealand as these ones were quite decent in size, the meat without the roe was roughly 3cm in diameter, what is even better is that they were on sale so I grabbed a one kilogram bag. I rarely use this as a main dish, usually I just use it as an addition to some stir fries but making it as the star of the show is quite a rarity. It can be quite a challenge thinking of what to do with it but I was thinking of a something quick and simple, luckily I remembered a dish that I had tried before in one of the restaurants here and that’s what we’re making today, Bacon Scallops with Lemon Butter Sauce.

Bacon Scallops with Lemon Butter Sauce is a simple recipe of pan seared scallops served on a lemon butter emulsified sauce topped with crispy bacon bits. It can be enjoyed on its own, with crusty bread, rice or even as a topping on pasta.

Bacon Scallops with Lemon Butter Sauce

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 3-4 1x
• Category: Main Course
• Cuisine: Global

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Description

Bacon Scallops with Lemon Butter Sauce is a simple dish of pan seared scallops served on a lemon butter emulsified sauce topped with crispy bacon bits.

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Ingredients

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• 400 g scallops
• 6 strips streaky bacon, chopped
• juice from half a lemon
• 2 tbsp white wine
• 3 tbsp butter
• 2 cloves garlic, minced
• salt
• freshly ground black pepper
• olive oil
• chopped parsley, to garnish

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Instructions

1. In a pan add a bit of olive oil then cook chopped bacon over medium heat until brown and crispy.
2. Remove bacon from pan then set it aside.
3. Pat dry the scallops then using the same pan, sear scallops in high heat for 3 minutes on each side until edges are slightly burnt. Remove scallops then set it aside
4. Add garlic, sauté for 30 seconds. Add lemon and white wine, let it boil and melt the burnt bits on the pan.
5. Add butter, shake your pan vigorously and let the sauce emulsify. Once sauce thickens, add the scallops back and the bacon, mix it a bit then top it with chopped parsley then serve.

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