Pan-Seared Scallops Recipe

Name: Pan-Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, cut in match sticks; 12 shallot, minced; ¼ cup cream sherry; ⅓ cup apple juice; 2 tablespoons sherry wine vinegar; ¼ cup butter, plus; 1 tablespoon butter; 12 sea scallops; salt; pepper; 2 cups packed Baby Spinach

Servings: persons

2 slices bacon, cut in match sticks
12 shallot, minced
¼ cup cream sherry
⅓ cup apple juice
2 tablespoons sherry wine vinegar
¼ cup butter, plus
1 tablespoon butter
12 sea scallops
salt
pepper
2 cups packed Baby Spinach

1
Heat skillet on medium heat.
2
Fry bacon until fat renders.
3
Add shallot; cook until lightly browned, 5 minutes.
4
Raise heat to medium high; add cream sherry.
5
Cook stiring 3 minutes.
6
Add apple juice and vinegar; cook 2 minutes.
7
Transfer to bowl; keep warm.
8
Wipe out skillet; heat 3 tbsp butter in skillet on medium high heat.
9
Season scallops with salt and pepper.
10
Cook scallops until golden brown on bottom, 3 minutes; turn.
11
Cook 4 minutes.
12
Transfer scallops to platter.
13
Melt remaining 2 tbsp butter in skillet.
14
Spoon butter over scallops.
15
Put spinach in a bowl.
16
Pour reserved bacon mixture into skillet; heat just to boil on medium high heat.
17
Set aside to cool 1 minute.
18
Add half bacon mixture to spinach; toss.
19
Place spinach leaves around scallops on platter; drizzel remaining bacon mixture on scallops.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices bacon, cut in match sticks, 12 shallot, minced, ¼ cup cream sherry, ⅓ cup apple juice, and more.

Yes, Pan-Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops

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