Pan Seared Scallops with Bacon Cream Sauce
Pan Seared Scallops with Bacon Cream Sauce are cooked perfectly, then served up on a bed of that dreamy bacon-packed sauce… If you are looking to impress anyone with your skills in the kitchen, this is the one dish that’ll steal their hearts every single time.
This is how you open a date-night dinner to remember.
For Valentine’s Day this year, I wanted to give you all a recipe that will both be the perfect way to show someone how much you love them, and also show yourself how much you love YOU.
Because there’s no other way to say “I love you” than perfectly seared scallops nestled in bacon cream sauce.
I think scallops terrify a lot of people because they can go from silky to rubber in about 10 seconds.
However, if you keep a close eye on them, even if you pull them a little early and let them rest, they come out perfect in just about 2 minutes or less. Really the scallops are the easy part.
The difficult part is keeping yourself from sticking your face in this bacon cream sauce and inhaling it all in one fell swoop.
The even more difficult part will be trying to find recipes for the subsequent courses that will live up to this opening dish.
Your date actually might still be licking the plate to get every little drop of this sauce before they let you take it away.
If you are making this for your Valentine’s Day date, I’m telling you know, you’ve got the night made; she/he will be swooning for you after the first bite.
Valentine’s Day gold, I’m just saying’…
The one thing I do have to say is that you HAVE to follow the instructions to the letter for cooking the scallops.
It’s such a solid technique so you honestly will not go wrong with it (plus you’ll never believe just how simple it is to cook these!).
Pin this Pan Seared Scallops with Bacon Cream Sauce for later!
Pan Seared Scallops with Bacon Cream Sauce
Yield: 2 servings
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Ingredients:
- 6 slices bacon, chopped
- 1/2 Tbsp butter
- 1 cup heavy cream
- 1/2 cup Parmesan, freshly grated
- 1/2 tsp olive oil
- 6 large scallops
- Salt & pepper
- Chopped chives for garnish
Directions:
- In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
- In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
- Serve the scallops over a layer of bacon cream sauce. Garnish with chives.
Food is your love language, isn’t it? Because I seriously love you for making this. You’re right, scallops do seem scary but you’re also right that I should definitely give them a try!
Yes it is, girl!! You know me so well 🙂
There is nothing about this recipe I don’t love. This immediately went to the top of my short list for Valentine’s Day dinner!
Thank you Sarah! 🙂
These scallops are seared just right! The bacon cream sounds over the top delicious! I am sure everyone would love this, no matter it is Valentine’s Day or not!
Thank you! The bacon cream sauce is seriously too much and just right, all at the same time.
I love pan seared scallops. Especially when they are drenched in such a delicious and creamy sauce like this – you definitely have made me hungry now!
Haha good!! You seriously have to at least try the sauce – it is insanely good…
What would you suggest to serve this with if I wanted to make this as an entree? Would risotto be too heavy?
That’s a great idea! I think risotto would a great way to make this an entree. If you don’t want it to be too heavy, perhaps make a lighter risotto (i.e. not too much cream and cheese, with a touch of acidity like lemon juice), then perhaps halve the bacon cream sauce recipe and serve it on the top of the scallops. I think all the flavors would balance out wonderfully!
Those scallops look perfect! Love the idea of bacon in the sauce instead of the usual bacon wrapped scallop!
i can think of at least a dozen uses for that bacon cream sauce / well done my dear !
Mmmmm. Making this tonight!
I’ve gotta ask, foul swoop????
LOL oh boy that’s a *face palm* moment if I’ve ever had one… one fell swoop – HA!
I added mushrooms and chopped spinach to the cream sauce and served it all over angel hair pasta. Very tasty! Thanks!
Yum that sounds delicious! I am going to have to try that ASAP 🙂
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Made these tonight. So easy and they were fabulous!! Thank you for sharing your recipe.
I am so glad you loved them! I still have dreams about that bacon cream sauce…
Awesome recipe. I just made it today-fantastic! This is going to my ‘save’ list! Absolutely will makeagain
For future recipe tryers – the only thing I would recommend for the sauce is that if you leave the sauce sitting for a little while, more than 5 minutes the oil/butter starts to separate from the sauce. It’s best to make the sauce RIGHT before serving. If the oil/butter separation happens though don’t panic, I added about 4 tablespoons of the cream, simmered, whisked and my sauce came back to life
Great tip! Thank you Debra!!
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I made this for my husband yesterday for valentines day and he said that it was better than what you can get at a restaurant! Delicious!! Plenty of sauce and fyi it tastes really good reheated and served over some scrambled eggs the next day 🙂
Thank you so much! That makes me infinitely happy to read 🙂 And OMG that sauce on eggs??? GAH genius!