Bacon Scallops with Garlic Butter Sauce
Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!
Valentine’s Day is tomorrow, and if you still don’t know what you plan on doing, you might have a few tricks up your sleeve….
With these scallops, of course.
I’m dead serious. Don’t worry about getting a reservation for dinner on Sunday. It’ll be a mess anywhere you go.
Just stay in, sear some scallops, add your bacon and a whole mess of butter. Boom. You’re done.
Bacon Scallops with Garlic Butter Sauce
Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!
Ingredients
- 4 slices bacon, diced
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
- ½ cup unsalted butter
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
- Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I added two splashes of white wine for a minute before melting the butter to deglaze bits of bacon/scallops as I used a stainless steel pan. Sooooo good! I will make this again and will add a few shrimp. This is easy, quick and flavorful.
i thought the sauce needed some citrus. a little blah
I made this dish last night and it was PHENOMENAL!! Very easy to make too, which is important for me:). Thank you for posting this. It will go in my permanent recipe folder! I’ll say a couple things about the recipe. First, I made balsamic mushrooms as a side dish and they went very well with the scallops. Second, next time I make it I’ll probably only do 1/4 cup of butter instead of 1/2 cup. The 1/2 cup seemed a little much when it was all done. Third, next time I’d like to serve the scallops over whipped potatoes. I think the potatoes will help soak up the extra butter and goodness from the sauce. Thanks again for posting this!
Sounds divine
Made this two nights in a row – first, just as written; the second, I added an extra splash of olive oil, and served it on angel hair pasta.
Easy and delicious! Chungah, you keep coming through with “keeper” recipes- thanks!
I made this last night, didn’t have any basil or parsley and was still incredible! Next time I will add some shrimp like other reviewers did. Thanks for the recipe!
I made this last night for dinner. I threw in some shrimp and used fresh sea scallops. In one word….outstanding! My wife loved it too. Served them with fresh sautéed red bell peppers, zucchini, and mushrooms. It was definitely, “Damn Delicious!”
Quick, easy, dynamite!!!
I put this on top of angel hair pasta including all the melted butter. Delicious!!!
Yum! I think I need to throw some shrimp in the mix here, too! Perfect indulgence for Valentine’s Day!
I would love nutrition information on your many recipes. I have made many of them and this one looks yummy too.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
LOVE your recipes.
I have to be careful of the amount of sodium and appreciate the nutrition facts with the recipes. THANKS for the Google tip, I’ll check it out.
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I tried this recipe tonight. My husband loved it. I thought it was a very quick and easy. Thank you!!!
Great! Thanks for sharing with us.
As always, you ROCK girl. We are having this tomorrow as part of our valentine dish. Thank you!
Love this recipe. Thank you and have a good weekend
These scallops looks fabulous! Chungah, do you think I could substitute just a few drops of Sriracha for the crushed red pepper flakes? Thanks for taking the time to answer!
Yes, absolutely!
Been using this recipe for years with oysters and shrimp. We are just a short hop to the Gulf. It is wonderful. For a twist, drizzle a little Hollandaise sauce over the top at the table. Wow!
whatcan i make to go with the bacon +scallops for dinner.I can’t wait to make this meal.Looks Delicious. Thank U For the recipe
A creamy Risotto goes well with scallops.
I like to sauté corn on the cob in the butter broth after removing the scallops! Mmm!
Are these sea scallops or bay scallops?
Lisa, you can use either/or – but bay scallops will require less time to cook through.
These scallops look amazing! Can’t wait to try them.
Oh well, I was going to roast a chicken tonight, and now I have to go out in zero degree weather to buy local scallops……
Well now, That is a problem! Why not have the scallops and the chicken? I bet you are a 300 pounder so it is achievable.
Why do you have to be so mean? Keep your poison to yourself.
Troll. Unnecessary comment
Oh my goodness, this is definitely going to be on my dinner table tonight!!