Pan Seared Scallops with Bacon Cream Sauce
Pan searing scallops in a cast iron pan produces the perfect golden crust. I also love the sauce for the shells. It is creamy and packed with bacon flavor. This sauce is everything and has become my go-to sauce!
Pan Seared Scallops with Bacon Cream Sauce
Ingredients
- 4 slices bacon chopped
- 3 T. butter
- 1 T. olive oil
- 1 shallot chopped
- 4 garlic cloves chopped
- 1 T. flour
- 2 c. chicken broth
- ¼ cup half & half or heavy cream
- ½ c. parmigiano reggiano cheese
- 8 ounces shells cooked
- 2 T. butter
- 1 large handful parsley chopped
- salt/pepper to taste
- 12 jumbo scallops
- 1 T. olive oil
- 1-2 T. butter
Instructions
Creamy Bacon Sauce
- Add bacon to a cold cast iron pan, turn heat to medium and cook until crispy. Remove to a paper towel.
- Lower heat. Add oil and butter to the bacon grease in pan.
- Add garlic and shallots to pan and cook 5 minutes.
- Sprinkle in the flour and cook 2 minutes.
- Increase heat and deglaze pan with the broth.
- Add cream and cheese, stirring to melt cheese.
- Lower to a simmer.
Pasta
- Meanwhile cook the pasta and toss with the butter and some parsley.
- Pour pasta into the sauce.
Scallops
- Season with salt/pepper.
- Heat a smaller cast iron to med-hi.
- Add oil and sear scallops 2 minutes.
- Flip scallops, add butter and cook another 2 minutes.
- Top with parsley and add to the pasta.
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