Scallops & Bacon in White Wine Sauce
Scallops have long been associated with elegant meals. And the combination of scallops and bacon is a classic one, seen across thousands of steak house menus.
This recipe for Scallops & Bacon in White Wine is definitely a fancier meal, and perfect for a Sunday dinner party with friends. You will look like a rock star serving this to your family and friends.
The key to cooking scallops well is properly searing them in a scorching hot pan. That can be a little intimidating. However, the results make for a perfectly cooked scallop with a nice outer "crust" that gives it a nice texture. Also, it is important to pat your scallops dry before searing, especially if you are buying them frozen.
Instead of wrapping the scallops in bacon, like you normally see. I used it as a garnish. The white wine sauce with butter is rich but not over-powering and the asparagus gives it a nice freshness. Don't forget to squeeze lemon over it!
- 5 strips of Applewood Smoked Bacon – diced
- 1 lb of large scallops – pat dry
- 1/3 cup of white wine
- 2 tablespoons of unsalted butter
- 1 cup of asparagus spears
- 1/4 tsp of red pepper flakes
Fry the diced bacon pieces until crispy and set aside.
Take the scallops and season one side with salt and pepper. In the same pan, using only about 2-3 tablespoons of the bacon fat (disgard the rest), sear the scallops in high heat, seasoned side down for about 2 minutes. Season the other side.
Gently flip the scallops with tongs and sear the other side and sear for another 2 minutes. After searing, add the white wine and butter and turn the heat down to medium. Add the asparagus spears and saute until the asparagus becomes tender.
Taste and add salt and pepper to taste. Add the red pepper flakes. Add the crispy bacon, toss and serve over pasta, with steamed veggies or rice pilaf.