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Seared Scallops with Bacon Lemon Cream Sauce

Emilie Abijanac

Emilie Abijanac

July 1, 2019
scallops in bacon sauce
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30 min

Total

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4

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Sea Scallops

  • 6 slices ButcherBox Bacon

  • 1 Tbsp ghee or avocado oil

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 1 ea lemon

    juiced and zested

  • 1 c heavy cream

Step By Step

Instructions

1
Preheat oven to 400℉.
2
Place bacon slices on a parchment lined baking sheet. Bake for 10 minutes, then flip slices and continue to bake until crispy, approximately 10 more minutes.
3
Once bacon has cooled, finely chop and set aside.
4
Dry thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
5
Preheat a nonstick skillet on medium heat. Add ghee or oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
6
Flip scallops to other flat side and add lemon juice, cook for 1 minute. Remove scallops from pan, set aside.
7
Add cream, lemon zest and half of the finely chopped bacon to pan, reduce heat to medium-low. Stir constantly. Once cream starts to reduce return scallops to pan, keeping the nice brown sear side up.
8
Finish reducing cream about 2 minutes. Sprinkle the rest of the bacon crumbs on top of scallops and enjoy!

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