↑

bell' alimento

beautiful food doesn't have to be complicated

Seared Scallops with Creamy Bacon Vinaigrette

By Paula |

Jump to Recipe

Seared Scallops with Creamy Bacon Vinaigrette www.bellalimento.com

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.

Seared Scallops with Creamy Bacon Vinaigrette www.bellalimento.com

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.

 

Seared Scallops with Creamy Bacon Vinaigrette www.bellalimento.com

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.

Seared Scallops with Creamy Bacon Vinaigrette

scallops on bed of salad with spoon of sauce dripping onto it.

Seared Scallops with Creamy Bacon Vinaigrette

Ingredients

  • 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
  • salt/pepper
  • 2 pounds scallops
  • 2 tablespoons coconut oil

Instructions

  1. 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.
  2. 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.
  3. Strain sauce into a bowl (discard onions). Set aside.
  4. Pat scallops dry and season with salt/pepper.
  5. 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.
  6. Serve scallops with a drizzle of creamy bacon vinaigrette and a crumble of bacon.
© Paula Jones
Category: Seafood

Comments

  4. Jodee Weiland says

    Love this recipe…I love scallops! These scallops look perfect to me and so good. Can’t wait to try this recipe! Thanks for sharing!

  14. katie says

    I totally think of bacon when I think of Valentine’s Day! LOl… although I think of bacon daily. Loving the bacon vinaigrette!

  20. Helen @ Scrummy Lane says

    This definitely looks like a Valentine’s worthy dish, and I LOVE scallops, but hubby can’t eat them 🙁 I’ll save this one for any time he’s eating out!

  25. Rebecca says

    I might be going mad but I have looked on three different browsers and I can not see a recipe here? I know I’m a few years late to the party but this looks delicious and I’d love to make it!

Skip to Recipe