Seared Scallops with Bacon

Seared Scallops with Bacon

Seared Scallops with Bacon is a decadent seafood dish that perfectly balances the rich, smoky flavor of crispy bacon with the sweet, delicate tenderness of pan-seared scallops.

Often found on fine-dining menus, this elegant yet simple combination brings contrasting textures and harmonious flavors to the table. Whether served as an appetizer or main course, this dish is a gourmet experience that’s surprisingly quick to prepare. From its golden caramelized crust to its savory, bacon-infused undertones, Seared Scallops with Bacon is a culinary delight that transforms everyday ingredients into something truly luxurious.

Ingredients

For the Scallops:

  • 1½ pounds sea scallops (about 12 large scallops)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 garlic clove, smashed
  • 2 sprigs fresh thyme (optional)

For the Bacon:

  • 6 slices thick-cut bacon, chopped
  • 1 small shallot, finely diced
  • 1 teaspoon apple cider vinegar (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)

Optional Additions:

  • 1 tablespoon lemon juice or white wine (to deglaze pan)
  • ½ teaspoon crushed red pepper flakes (for heat)
  • Microgreens or arugula (for plating)
  • Pea purée, cauliflower purée, or corn purée (for fine-dining presentation)

Serves

4 servings as an appetizer, 2 servings as a main course

Step-by-Step Instructions

Step 1: Prepare the Scallops

  1. Remove the side muscle (the small rectangular piece on the edge) if present.
  2. Rinse scallops briefly under cold water, then pat them completely dry with paper towels.
  3. Season scallops lightly with salt and pepper on both sides.
  4. Let them rest at room temperature for 10–15 minutes while you cook the bacon.

Step 2: Cook the Bacon

  1. In a large skillet, cook chopped bacon over medium heat until crispy, about 5–7 minutes.
  2. Use a slotted spoon to transfer bacon to a paper towel–lined plate.
  3. Remove most of the bacon fat from the skillet, leaving about 1 tablespoon.
  4. Add finely diced shallot to the remaining fat and cook for 1–2 minutes until softened.
  5. Stir in apple cider vinegar (optional) and set aside for garnishing later.

Step 3: Sear the Scallops

  1. Heat a clean skillet over high heat. Add olive oil and butter.
  2. Once the butter is foaming, add smashed garlic and thyme (if using) for flavor.
  3. Carefully place scallops in the pan, flat side down, without overcrowding.
  4. Sear undisturbed for 2–3 minutes until a golden crust forms.
  5. Flip and cook another 1½–2 minutes until just opaque.
  6. Remove scallops from heat immediately to avoid overcooking.

Step 4: Plate and Garnish

  1. Arrange scallops on individual plates or a platter.
  2. Sprinkle with the reserved crispy bacon and sautéed shallots.
  3. Garnish with fresh parsley or microgreens.
  4. Optional: Serve over a purée or alongside a citrusy salad.
Seared Scallops with Bacon

Serving Suggestions

Seared Scallops with Bacon is versatile and pairs beautifully with:

  • Buttery mashed potatoes or celery root purée
  • Sweet corn purée or roasted corn salad
  • Lemon risotto or wild rice pilaf
  • Fresh greens like arugula or watercress salad with a citrus vinaigrette
  • Crusty baguette or sourdough to soak up juices
  • A crisp Chardonnay, Sauvignon Blanc, or Champagne

For a gourmet appetizer, plate three scallops per person on a smear of purée, topped with bacon and garnished with microgreens and a light drizzle of vinaigrette.

Tips for Perfect Seared Scallops with Bacon

  1. Use dry scallops: Avoid “wet” or chemically treated scallops that won’t sear properly.
  2. Pat dry: Removing moisture is key to achieving a golden crust.
  3. Don’t overcrowd the pan: Sear in batches if necessary.
  4. Use high heat: It’s essential for caramelization and crust development.
  5. Sear, don’t steam: Moisture in the pan can sabotage your sear.
  6. Don’t move them: Let scallops cook undisturbed for that signature crust.
  7. Cook quickly: Scallops are done when opaque and slightly springy.
  8. Rest after searing: Just a minute or two ensures perfect texture.
  9. Balance flavors: Bacon adds salt—season scallops lightly.
  10. Deglaze smartly: A splash of lemon juice or wine can elevate the dish.

Healthier Alternatives

While Seared Scallops with Bacon is already relatively light, here are some ways to make it even healthier:

  • Use turkey bacon or pancetta in moderation to reduce fat.
  • Skip the butter and sear using olive oil only.
  • Omit vinegar or reduce sodium by using fresh lemon juice instead.
  • Serve over a vegetable purée or salad rather than starchy sides.
  • Avoid heavy sauces—keep it clean with herbs and citrus.

Scallops are naturally lean and high in protein, so the biggest source of indulgence here is bacon. Using less or a leaner alternative can easily make this dish lighter.

Creative Variations

  1. Maple-Bacon Scallops: Add a drizzle of maple syrup over the bacon for sweet-savory flair.
  2. Bacon-Wrapped Scallops: Wrap scallops in par-cooked bacon and broil or sear.
  3. Spicy Sriracha Glaze: Toss bacon in a sriracha-honey glaze before topping.
  4. Asian Fusion: Add soy, ginger, and scallions for a more umami-rich finish.
  5. With Corn Salsa: Serve scallops and bacon over charred corn, red onion, and lime.
  6. With Creamy Grits: Go Southern-style by serving atop cheesy stone-ground grits.
  7. Bacon and Brown Butter: Brown butter after searing scallops and stir in bacon crumbles.
  8. Scallops Benedict: Serve on toasted English muffins with bacon and poached egg.
  9. Surf and Turf Twist: Serve with thin slices of filet mignon or ribeye.
  10. Truffle Oil Finish: Drizzle lightly with white truffle oil for gourmet aroma.

Common Mistakes to Avoid

  1. Using wet scallops – they’ll release moisture and prevent searing.
  2. Overcooking – scallops turn rubbery when left too long on heat.
  3. Moving scallops early – don’t touch until they naturally release from the pan.
  4. Using too little oil – oil helps conduct heat evenly.
  5. Over-seasoning – scallops are delicate; let their sweetness shine.
  6. Cold scallops – bring them to room temperature for even cooking.
  7. Overcrowding – leads to steaming instead of searing.
  8. Burning the bacon – bitter bacon ruins the balance.
  9. Forgetting to rest – even seafood benefits from a short rest.
  10. Plating carelessly – presentation is key in such a simple dish.

History of Seared Scallops with Bacon

Scallops have been enjoyed since ancient times, particularly by coastal communities in the Mediterranean and Europe. Known for their sweetness and delicate texture, scallops were prized by both fishermen and aristocrats alike. In medieval France, they symbolized pilgrimage and were frequently depicted on coats of arms and religious relics.

Seared Scallops with Bacon

The pairing of scallops and bacon likely gained popularity through the French and British culinary traditions, where “surf and turf” combinations emerged in the 19th and early 20th centuries. Bacon, known for its intense umami and smoke, was the ideal contrast to the soft, sweet scallop—creating the kind of balanced, luxurious bite favored in brasseries and royal kitchens.

Today, Seared Scallops with Bacon has transcended its origins to become a signature dish on fine-dining menus around the world. It showcases modern culinary ideals—high-quality ingredients, minimalist preparation, and sophisticated plating—all while being simple enough for the home chef to replicate.

FAQs about Seared Scallops with Bacon

  1. Can I use frozen scallops?
    Yes, just be sure to thaw and dry them thoroughly to ensure a proper sear.
  2. How do I know if scallops are dry?
    They should feel firm and slightly sticky—not wet or glossy.
  3. Is it okay to use small bay scallops?
    Sea scallops are preferred for searing. Bay scallops are better suited for sautéing or pasta.
  4. Can I use pancetta instead of bacon?
    Absolutely. Pancetta offers a refined, less smoky flavor.
  5. Why won’t my scallops brown?
    Too much moisture or low pan heat is usually the culprit.
  6. What pan should I use?
    A stainless steel or cast-iron skillet is ideal for searing scallops.
  7. Do I need to marinate scallops?
    No—fresh scallops need only salt, pepper, and proper searing.
  8. Can I prepare this dish ahead of time?
    Scallops are best served immediately, but bacon and garnishes can be prepped in advance.
  9. What wine pairs best with this dish?
    Try a crisp white like Sauvignon Blanc or a citrusy Chardonnay.
  10. Are scallops healthy?
    Yes—they’re low in fat, high in protein, and contain beneficial nutrients like B12 and omega-3s.

Seared Scallops with Bacon is the kind of dish that proves you don’t need complex ingredients to create a luxurious meal. With just a few fresh scallops, some quality bacon, and attention to searing technique, you can turn a 15-minute recipe into a restaurant-worthy experience. The dish’s contrast of smoky, crispy bacon and tender, caramelized scallops delivers an unforgettable flavor profile that fits both a candle-lit dinner and a holiday spread. Whether you’re a seafood lover or simply looking to impress, this elegant pairing is bound to become a favorite in your recipe rotation.