Recipe Pan seared scallops with creamy garlic bacon sauce

[TodayInTheKitchen]

Ingredients

• 1 lbs of Jumbo Scallops
• 1/2 cup of fresh Parmesan cheese (finely shredded)
• 16 oz of half and half
• 1 tbsp of onions (minced)
• 2 tbsp of garlic (minced)
• 1/2 lbs of thick cut bacon
• Baby Spinach (garnish)

Instructions

1. Fry bacon. Bacon should be crispy so you can crumble it.
2. In a sauce pan, add some of the bacon grease from step 1.
3. Add onions and garlic. Cook for 1 or 2 minutes.
4. Stir in half and half.
5. Slowly stir in Parmesan cheese. Sauce should begin to thicken. Reduce heat to simmer.
6. In a separate fry pan, add some of the bacon grease and heat pan.
7. Quickly place scallops in pan. Cook for 1 minute.
8. While first side is cooking, crumble bacon and stir it into the sauce.
9. Flip scallops and cook for 1 minute.
10. Serve scallops on a plate topped with the creamy sauce.
11. Add a few baby spinach leaves on the side for garnish.

 

[GadgetGuy]

Ingredients

• 1 lbs of Jumbo Scallops
• 1/2 cup of fresh Parmesan cheese (finely shredded)
• 16 oz of half and half
• 1 tbsp of onions (minced)
• 2 tbsp of garlic (minced)
• 1/2 lbs of thick cut bacon
• Baby Spinach (garnish)

Instructions

1. Fry bacon. Bacon should be crispy so you can crumble it.
2. In a sauce pan, add some of the bacon grease from step 1.
3. Add onions and garlic. Cook for 1 or 2 minutes.
4. Stir in half and half.
5. Slowly stir in Parmesan cheese. Sauce should begin to thicken. Reduce heat to simmer.
6. In a separate fry pan, add some of the bacon grease and heat pan.
7. Quickly place scallops in pan. Cook for 1 minute.
8. While first side is cooking, crumble bacon and stir it into the sauce.
9. Flip scallops and cook for 1 minute.
10. Serve scallops on a plate topped with the creamy sauce.
11. Add a few baby spinach leaves on the side for garnish.

Looks GOOD!!

 

[TodayInTheKitchen]

Looks GOOD!!

It may be selfish on my part but these tasted even better than they looked.

 

[CraigC]

Were they dry packed?

 

[Morning Glory]

This looks delicious!

 

[TodayInTheKitchen]

Were they dry packed?

Yes. Dry packed and frozen. I let them thaw in the fridge for 24 hours before cooking.