Savory Seared Scallops with Bacon Jam

Let me tell you about a dish that combines two of my favorite things in the kitchen – perfectly cooked scallops and sweet-savory bacon jam. I first tried this combo at a small restaurant years ago, and I couldn’t believe I hadn’t thought of pairing them before. Now it’s become one of those recipes I pull out when I want to impress without spending hours in the kitchen.

The beauty of this recipe is how the rich, smoky bacon jam balances out the mild, sweet scallops. And while it might sound fancy, it’s actually pretty straightforward to make. I usually prepare the bacon jam ahead of time (it keeps well in the fridge), which means I only need to focus on getting those scallops just right when it’s time to serve.

If you’ve been nervous about cooking scallops at home, don’t worry – I’ve got all the tips to help you get that perfect golden crust while keeping the inside tender. Trust me, once you try this combination, you’ll be looking for excuses to make it again.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate. Dry scallops have a natural tan or pinkish color, while wet scallops appear artificially white and may release lots of liquid during cooking. Size matters too – look for large sea scallops (often labeled as U10 or U12, meaning 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing. When shopping, make sure your scallops smell fresh like the ocean, with no fishy odor, and check that they’re firm and slightly springy to the touch.

Options for Substitutions

While some ingredients in this recipe are key players, there’s room for a few swaps if needed:

• Sea scallops: Sea scallops are really the star here and can’t be easily substituted. If you absolutely can’t find them, jumbo shrimp might work, but the cooking time and texture will be different. Just make sure to pat them very dry before searing.
• Hot pepper bacon jam: If you can’t find hot pepper bacon jam, you can use regular bacon jam and add a pinch of red pepper flakes. Or make a quick substitute by cooking down bacon, onions, brown sugar, and a touch of hot sauce until jammy.
• Hickory smoked bacon: Any thick-cut bacon will work here – applewood or maple-smoked are good options. Just avoid using thin-cut bacon as it won’t give you the same meaty texture.
• Green onions: Chives and green onions are interchangeable here. You could also use finely chopped parsley or even fresh dill for a different but tasty twist.
• Extra virgin olive oil: You can swap this with grapeseed oil, avocado oil, or even ghee – just make sure to use something with a high smoke point for proper searing.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is achieving that perfect golden-brown crust while keeping the inside tender – this means making sure your scallops are completely dry before searing (pat them thoroughly with paper towels) and getting your pan screaming hot before they touch the surface.

A common mistake is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed and give each scallop at least an inch of space.

Timing is crucial – scallops only need about 2-3 minutes per side, and overcooking will turn them rubbery and tough, so keep a close eye on them and look for a caramelized crust and translucent center.

When making the bacon jam sauce, avoid rushing the process by cranking up the heat – a gentle simmer helps the flavors meld together properly and prevents the sauce from breaking or becoming too thick.

What to Serve With Seared Scallops?

These rich, savory scallops pair beautifully with simple sides that let them stay in the spotlight. A bed of creamy risotto or angel hair pasta tossed with olive oil and garlic makes an excellent base for soaking up all that delicious bacon jam sauce. For some green on the plate, try roasted asparagus or a light arugula salad dressed with just lemon and olive oil – these won’t overpower the delicate scallops. If you’re going for a complete restaurant-style experience at home, start with a small portion of the scallops as an appetizer, followed by a lighter seafood main course like grilled fish or shrimp.

Storage Instructions

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The bacon jam can be stored separately in the refrigerator for up to 2 weeks – it’s great to have on hand for other dishes too!

Make Ahead: While the scallops should be cooked just before serving, you can prep the bacon jam ahead of time. Make a batch and keep it in the fridge – this way, you’ll only need to focus on perfectly searing your scallops when it’s time to eat.

Warm Up: If you need to warm up leftover scallops, do it gently! Heat them in a pan over low heat with a tiny bit of butter just until they’re warm – about 1-2 minutes. Be careful not to overcook them, or they might get tough. The bacon jam can be warmed slightly in the microwave or in a small pan.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 10-15 g

Ingredients

• Approximately 1 pound fresh sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Extra virgin olive oil
• 6 tablespoons hot pepper bacon jam
• 2 tablespoons water
• 1 tablespoon butter
• 4 slices thick-cut hickory smoked bacon, fried and chopped
• 2 1/2 tablespoons finely chopped green onions or chives

Step 1: Prepare Scallops and Bacon

Arrange scallops on a long piece of paper towel placed on your counter or chopping board.

Lightly press down on the scallops to soak up any excess water.

This will help them sear nicely.

Proceed to fry or microwave bacon until crispy.

Set aside for later use.

Step 2: Slow Cook Scallops

Coat a large cast iron pan with olive oil and arrange the scallops inside.

Sprinkle with salt and pepper and drizzle some extra virgin olive oil (EVOO) over the top.

Place the pan in the oven and slow cook the scallops at 350°F for 10 minutes to gently start the cooking process.

Step 3: Prepare Hot Pepper Bacon Jam Sauce

In a small bowl, mix Hot Pepper Bacon Jam with a little water to create a sauce.

Stir until well blended.

Set this mixture aside for later use.

This will add a sweet and spicy glaze to your scallops.

Step 4: Brown the Scallops

Remove the cast iron skillet from the oven and carefully drain the majority of the liquid.

Place the skillet on the stovetop set at medium-high heat.

Add 1 tablespoon of butter to the scallops and drizzle more EVOO.

Let the scallops brown and caramelize for about 4 minutes without turning them over for a perfect sear.

Step 5: Finish with Sauce and Bacon

Turn the stovetop heat down to the lowest setting and pour the prepared Hot Pepper Bacon Jam and water mixture over the scallops.

Add half of the previously fried bacon to the skillet.

Allow everything to slow simmer and meld together for a few minutes.

Step 6: Plate and Garnish

Turn off the heat and immediately plate the scallops.

Spoon any extra Hot Pepper Bacon Jam sauce over the top of the scallops for added flavor.

Garnish with the remaining fried bacon and top with chopped green onions or chives for freshness.

Serve immediately and enjoy your flavorful scallop dish!