Tuesday, March 1, 2016

Bacon Scallops with Garlic Butter Sauce

6 slices bacon, diced
2 lb scallops
Kosher salt and freshly ground black pepper, to taste
1 cup unsalted butter
6 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 crushed red pepper flakes, optional
2 tbsp chopped fresh parsley leaves

1. 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.

2. 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.

3. 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.

4. Serve immediately, garnished with parsley, if desired.

Serves 4-6.

Note: We served this with angel hair pasta to capture every bit of that delicious sauce.

(adapted from Damn Delicious)

2 comments:

~**Dawn**~ March 4, 2016 at 12:12 PM  

It actually has *more* flavor, Janet! *But* you have to be careful reheating, so the scallops don't get rubbery -- scallops are always a roll of the dice to reheat for me and I have less luck in the microwave than on the stove. I also did the pasta fresh both times, because I ate leftovers at home.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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