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Seared Scallops with Bacon in Lemon Butter Sauce

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Seared Scallops with Bacon in Lemon Butter Sauce – this tastes just like bacon wrapped scallops but is much easier to make! Only 30 minutes from start to finish!

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This recipe makes a great looking appetizer!  Keep in mind, that what you see in the photo above is 1 pound worth of scallops, and, after it’s cooked, it’s only enough to be served as a light appetizer before the main meal.  Quite a delicious appetizer, but still – just an appetizer!

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The buttery sauce with lemon and bacon is super yummy – you’ll enjoy every bit of it!

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Seared Scallops with Bacon in Lemon Butter Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Seared Scallops with Bacon in Lemon Butter Sauce


  • 5 strips bacon, chopped
  • 1 lb scallops
  • salt and pepper
  • 2 tablespoon olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons white wine or more lemon juice
  • 2 tablespoons butter, softened but not melted
  • parsley, chopped, for garnish


  1. Cook chopped bacon in a skillet until cooked.
  2. Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
  3. Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
  4. Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
  5. Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley

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{ 17 comments… add one }
  • Carole from Carole's Chatter October 3, 2015, 9:52 pm

    Stunning photos and food! Cheers

  • Jenna October 8, 2015, 11:53 am

    I love your photos and recognize them so quick on Pinterest! I need to try scallops.

  • Holly January 10, 2016, 8:25 pm

    Are the scallops being cooked in the same pan as the bacon? If so, is the grease drained?

  • Terri January 30, 2016, 7:35 pm

    Just made this for dinner and it turned out great! Super easy and quick. Thanks

  • Melivino March 30, 2016, 4:14 pm

    This looks fantastic! Can’t wait to try it and pair it with an Unoaked Chardonnay grown in Niagara, Ontario

  • Judy August 30, 2016, 1:19 am

    I can’t wait to try this! It sounds soooo good. Scallops are one of my husband’s favorites and I know this will be a hit!

  • Debb March 6, 2017, 7:23 am

    I bet shrimp would be great this way, too! Gotta try both ways, thanks!

    • Julia March 11, 2017, 12:26 am

      Yes, shrimp would definitely be great here too!

  • Lora May 7, 2017, 12:04 am

    Best scallop recipe I have tried. The sauce is incredible, and all the flavors combined makes for a delicious meal. Keeper for sure!

  • Liz September 17, 2017, 6:38 pm

    Just pinned this recipe, it looks wonderful! Question: after you cook the bacon, do you leave the bacon grease in the skillet and then add the olive oil to it? Or do you drain the bacon grease first? Cannot wait to try this, your photos are lovely! Thank you!!

    • Julia November 1, 2017, 7:11 pm

      It depends on the bacon. In most cases, yes, drain the bacon fat before adding olive oil. But some bacon doesn’t actually produce too much grease – in those cases, if you have a little bit of bacon grease (just a little bit, not too much) – no need to drain it.

  • Paola October 29, 2017, 3:29 pm

    So,..do you drain the bacon grease and sear scallops in the same pan?
    Did anyone get the answer?

    • Julia October 30, 2017, 5:10 pm

      Cook the bacon in the skillet on medium heat, using slotted spoon, remove bacon from the skillet. If there is too much bacon fat in the skillet (depends on the kind of bacon being used), remove the bacon fat from the skillet. In my case, there wasn’t much bacon fat in the skillet. So, yes, if your skillet is filled with bacon fat – remove it from the skillet. Then, make the skillet really hot, add olive oil and proceed with the rest of the recipe.

  • Kathy November 17, 2017, 9:09 pm

    This is a wonderful recipe! We had it with our asparagus & parmesan risotto, which turned out to be a great pairing. The risotto took on the flavor of the scallops after placed on the plate! We substituted on this recipe 2 1/2 tablespoons fresh lemon juice & 2 1/2 tablespoons wine instead of what was called for. Glad we did since it was still plenty “lemoney”. You MUST try this recipe if you like seafood!

    • Julia November 24, 2017, 10:07 pm

      Thank you, Kathy! I am glad you liked it!

  • Judy P. December 9, 2017, 6:06 pm

    I am making this tonight. It looks yummy!

    • Judy P. December 12, 2017, 1:57 pm

      Made this and it was DELICIOUS! Served with couscous and asparagus. Yum!!

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