Rye Bay Scallops with Bacon
Sweet, plump Rye Bay king scallops seared until golden, served with crisp Sussex streaky bacon and a silky garlic-lemon pan sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •large frying pan
- •slotted spoon
- •kitchen paper
- •tongs
- •chef's knife
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 23 g
- carbs
- 3 g
- fibre
- 0 g
- protein
- 22 g
- calories
- 310 kcal
Instructions
- 1
Pat the scallops thoroughly dry on all sides using sheets of kitchen paper.
- 2
Place a large frying pan over a medium hob setting.
- 3
Add the sliced streaky bacon and fry until deeply browned and crisp.
- 4
Transfer the bacon to a small dish with a slotted spoon, leaving the rendered fat in the pan.
- 5
Increase the hob heat to medium-high and pour in the olive oil.
- 6
Season the dry scallops lightly with sea salt and black pepper just before cooking.
- 7
Place the scallops into the hot pan in a single layer without crowding.
- 8
Sear undisturbed for ninety seconds until a deep golden-brown crust forms underneath.
- 9
Turn each scallop over with tongs and sear the second side for sixty seconds.
- 10
Add the butter and minced garlic to the pan, spooning the foaming butter over the scallops.
- 11
Remove the pan from the hob, then stir in the crisp bacon, parsley, and lemon juice.
- 12
Divide the scallops among warm plates and spoon the buttery bacon juices on top.
Chef's tips
Scallops must be thoroughly dry before cooking, or they will steam rather than sear. If your frying pan is small, cook the scallops in two separate batches to keep the pan hot.
Ingredient substitutions
- smoked streaky bacon → pancetta cubes
- unsalted butter → dairy-free block butter
Storage
Keep any cooled leftovers in an airtight container in the fridge for up to one day.
Reheating
Gently warm in a frying pan over low heat with a tiny knob of butter for one minute.
Common mistakes to avoid
- •Overcooking the scallops, which causes their tender flesh to turn rubbery and tough.
- •Salting the scallops too early, which draws out moisture and prevents a crisp brown crust.
Serving suggestions
Cooked Rye Bay Scallops with Bacon?
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