Recipe Pan seared scallops with creamy garlic bacon sauce

Discussion in 'Fish and Seafood' started by TodayInTheKitchen, Mar 21, 2019.

  1. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI
    [​IMG]

    :chef: 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)
    :chef: 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.
    [​IMG]
     
  2. Shermie

    Shermie Über Member

    Location:
    Brighton, MA.
    Looks GOOD!! :wink:
     
    TodayInTheKitchen likes this.
  3. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI
    It may be selfish on my part but these tasted even better than they looked.
     
  4. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Were they dry packed?
     
    TodayInTheKitchen likes this.
  5. morning glory

    morning glory Obsessive cook Staff Member

    This looks delicious!
     
    TodayInTheKitchen likes this.
  6. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI
    Yes. Dry packed and frozen. I let them thaw in the fridge for 24 hours before cooking.
     

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