Bacon Scallops with Lemon Butter Sauce - this dish tastes just like bacon-wrapped scallops but is much easier to make! It takes only 30 minutes from start to finish!
These seared scallops with bacon in lemon butter sauce are easy-to-make, they taste delicious, and look like something you would get at the high-end restaurant! It's a great recipe to make as an appetizer or you can pair the bacon scallops with pasta or rice to serve them as the main course! The buttery sauce with lemon and bacon is super yummy - you'll enjoy every bit of it! This recipe is gluten-free and low-carb.
Keep in mind, that what you see in the photo above is 1 pound worth of scallops. After they are cooked, it's only enough to be served as a small portion. Scallops cook down a lot. Below I have some recommendations about what to serve with bacon scallops.
Serve Bacon Scallops as the main course
Serve seared scallops over pasta or rice to make a complete meal. Here are some suggestions:
- Use angel hair pasta. This type of pasta is fine enough to go with the lemon butter sauce without overwhelming the bacon scallops. You can add olive oil and roasted garlic to pasta for extra flavor.
- Prepare orzo and serve the scallops and the sauce over the cooked orzo.
- Cooked jasmine rice or flavored rice are also great options.
Side Dishes
Because these pan-seared scallops have bacon and lemon butter sauce, the best side dishes would be green vegetables, such as sautéed spinach, roasted asparagus, or mashed potatoes. You can also serve scallops with Asiago Bacon and Garlic Roasted Asparagus or Garlic and Bacon Green Beans.
How to thaw frozen scallops
If using frozen scallops, it's imperative to thaw them completely. Thaw the scallops overnight in the refrigerator. Do not thaw the scallops by leaving them on the counter.
How to cook perfect scallops on the stovetop
- First of all, bring thawed scallops to room temperature before cooking. That means to let them sit on a plate on the countertop for about 30 minutes (not longer) before cooking.
- After the scallops reach room temperature, blot each scallop with paper towels to remove extra water.
- Sprinkle each scallop with a dash of salt.
- Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick).
- Heat 2 tablespoons olive oil in this skillet on high heat until hot but not smoking. Oil should be rolling easily around the skillet when you move it around, and it should not smoke.
- Immediately, add scallops without overcrowding the pan. Sear on one side for about 3-4 minutes until the bottom of the scallops is a nice golden color. Don't move the scallops around the pan in the beginning. Flip the scallops over to the other side and cook for 2 more minutes.
- Remove the skillet from heat and transfer the scallops to the plate immediately. Important note: Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.
Key Tip for making perfect seared scallops
The key to making perfect pan-seared scallops is to cook them really fast on a really hot skillet. After you've cooked the scallops, you should immediately remove them from the skillet. This ensures that the scallops retain their nice golden crust and are not overcooked.
Other delicious recipes with scallops
- Seared Scallop with Creamy Lemon Caper Sauce - in this recipe, scallops are seared in a skillet to a nice golden crust and then coated with a creamy sauce made with garlic, lemon juice, and capers.
- Scallops with Creamy Mozzarella Pasta - this is a great recipe that combines scallops with pasta! Scallops are served with penne pasta and creamy sauce made with Mozzarella cheese, garlic, sun-dried tomatoes, basil, and red pepper flakes.
Bacon Scallops with Lemon Butter Sauce
Ingredients
- 5 strips bacon , uncooked, chopped
- 1 lb scallops
- salt and pepper
- 2 tablespoon olive oil
- 3 tablespoons lemon juice , freshly squeezed
- 2 tablespoons wine or use lemon juice
- 2 tablespoons butter , softened but not melted
- 2 tablespoons parsley , fresh, chopped
Instructions
- Cook chopped bacon in a skillet until cooked.
- Dry scallops with paper towels. Season with salt and pepper.
- Heat the large skillet until very hot, add 2 tablespoons of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet.
- Add 3 tablespoons lemon juice (and maybe 2 more tablespoons white wine). Scrape the bottom of the pan.
- Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Alyssia
This was so delicious! I added zucchini noodles to make it a complete dish and my boyfriend loved it! A great way to incorporate a veggie and or pasta without all of the carbs. Thanks so much for this. This recipe will definitely be a must in my home.
Kris
First time making scallops and they were wonderful. I also added shrimp, made a little more sauce, and served it over zucchini noodles for my Keto diet son. Thanks!
Julia
So glad you enjoyed these! Great idea to use shrimp, too! And zucchini noodles sound wonderful as a side dish.
Roxana
Made It and loved it
Julia
Thank you, Roxana!
Judy P.
I am making this tonight. It looks yummy!
Judy P.
Made this and it was DELICIOUS! Served with couscous and asparagus. Yum!!
Kathy
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
Thank you, Kathy! I am glad you liked it!
Paola
So,..do you drain the bacon grease and sear scallops in the same pan?
Did anyone get the answer?
Julia
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.
Liz
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
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.
Lora
Best scallop recipe I have tried. The sauce is incredible, and all the flavors combined makes for a delicious meal. Keeper for sure!
Debb
I bet shrimp would be great this way, too! Gotta try both ways, thanks!
Julia
Yes, shrimp would definitely be great here too!
Judy
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!
Melivino
This looks fantastic! Can't wait to try it and pair it with an Unoaked Chardonnay grown in Niagara, Ontario
Terri
Just made this for dinner and it turned out great! Super easy and quick. Thanks
Holly
Are the scallops being cooked in the same pan as the bacon? If so, is the grease drained?
Jenna
I love your photos and recognize them so quick on Pinterest! I need to try scallops.
Carole from Carole's Chatter
Stunning photos and food! Cheers