Pan Seared Scallops With Apple Onion Marmalade Bacon Recipes

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

BACON WRAPPED SCALLOPS RECIPE

Steps:

• Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable.
• Remove the bacon from the skillet and let drain on a paper-towel lined plate.
• Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
• Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
• Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
• In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil.
• Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees.
• Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.
• Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
• Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON

Steps:

• To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.