Seared Scallops with Creamy Bacon Vinaigrette
It’s almost Valentine’s Day. You know what that means…Bacon! What, bacon didn’t come to your mind first? Pfft. Bacon always comes to my mind. Bacon makes everything better. It’s the truth. Including seared scallops. We’ve drizzled those golden goodies with a warm creamy bacon vinaigrette and topped them off with a bacon crumble. Yeah. It’s good stuff. Really really good stuff. I wish I had some eloquent string of adjectives to dazzle you with but truth is these don’t need some fancy schmancy intro. They’re just really really good.
If you’re staying in this Friday for big puffy heart day (we most definitely are), you should try these out. Seared scallops aren’t difficult. People just make them seem that way. The hardest part is not touching them while they’re cooking. That’s right you have to LEAVE THEM ALONE. They’ll release from the pan when they’re good and
ready golden. Then you give them a flip and do it again. You can do that. I have faith in you.
We did say seared scallops with creamy bacon vinaigrette. Saucy. We like things saucy. The vinaigrette is all about the bacon. You’re going to want to drown the scallops in this creamy sauce of bacon bliss but resist. A drizzle is all you need. Okay maybe a spoonful. Definitely a spoonful.
Disclaimer: This post is sponsored by Smithfield. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 1 tablespoon olive oil
- 4 slices Smithfield thick cut bacon - diced
- 1/2 onion - minced
- 2 tablespoons sherry
- 1/4 cup stock
- 1 tablespoon dijon mustard
- 2 pounds scallops
- 2 tablespoons coconut oil
- Into a medium skillet heat oil over medium heat. Add bacon and cook until crispy. Transfer bacon to a sheet lined with a paper towel. Set aside.
- Discard all but 2 tablespoons of bacon grease. Add onion to skillet and cook until softened. Add: sherry and stock. Whisk mustard into sauce and season with salt and pepper.
- Strain sauce into a bowl (discard onions). Set aside.
- Pat scallops dry and season with salt/pepper.
- Add coconut oil to cleaned skillet and heat over medium heat. Add scallops, careful not to crowd the pan (do this in batches if necessary) and cook undisturbed for approximately 2-3 minutes OR until a golden crust has formed. Flip and continue cooking until reverse side is seared.
- Serve scallops with a drizzle of creamy bacon vinaigrette and a crumble of bacon.