Seared Scallops With White Beans And Bacon Recipes
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
- Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
- Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
SEARED SCALLOPS WITH WHITE BEANS AND BACON RECIPE - (4/5)
Provided by atallman
Number Of Ingredients 9
Steps:
- Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Sauté until the onion is soft and translucent; about 2-3 minutes. Add the white beans and spinach; cook until the beans are hot and spinach is wilted. Keep warm. Heat a large cast-iron skillet or heavy-bottom pan on medium-high. Blot the scallops dry with paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear for 2-3 minutes on each side until they're deeply caramelised. Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops
SEARED SCALLOPS WITH WHITE BEANS AND BACON
Clipped from The Best Life magazine, this high protein dish is a quick meal that packs in a lot of flavor without a lot of calories, carbs or fat, and it's also low sodium. Resist the urge to move the scallops around as they sear. They'll develop a better crust if they stay in place. Also, you can swap in a bunch of leaf spinach for the baby spinach; just wash it well and tear off the tough stems before using.
Provided by Epi Curious
Categories Spinach
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute' them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
- Heat a large cast iron skillet or saute' pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.
- Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.
Nutrition Facts : Calories 370.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 52.7, Sodium 329.8, Carbohydrate 41, Fiber 9.3, Sugar 0.7, Protein 32.5
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- Heat 1 tablespoon of vegetable oil on a large skillet over medium-high heat. Add the chopped bacon and cook stirring occasionally until the bacon is crispy and golden about 3 minutes. Stir in the minced garlic and red pepper flakes. Cook stirring for 30 seconds until the garlic is fragrant.
- Now it's time to add the beans; stir everything well with a spoon to mix the ingredients. Pour in the chicken stock and bring to a simmer - season to taste with vinegar, salt, and pepper. Simmer the beans over medium-low heat for about 10 minutes, or until most of the liquid evaporates.
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- While bacon is cooling, add onion and garlic into the pan. Saute for 2-3 min. or until onion is soft and translucent.
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- Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
- Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to medium-high. Add onion and garlic to pan; sauté 3 minutes, stirring frequently. Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops. Serve immediately with lemon wedges, if desired.
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- Heat 2 teaspoons oil in a large skillet over medium-high heat. Add greens and cook, stirring often, until wilted, about 4 minutes. Stir in garlic, capers and 1/4 teaspoon pepper; cook, stirring occasionally, until fragrant, about 30 seconds. Add beans, broth and wine and bring to a simmer. Reduce heat to maintain a low simmer, cover and cook for 5 minutes. Remove from heat and stir in butter. Cover to keep warm.
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- Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour out all but 2 tablespoons rendered fat from the skillet.
- Pat scallops dry with paper towels and season with salt and pepper. Cook scallops over medium heat in the rendered bacon fat in skillet until golden brown, about 2-3 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-2 minutes. Transfer to a plate and tent with foil.
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