Best Seared Pan Fried Limed Scallops With Bacon Chives And Chervil 1229749 Recipes

Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil image

Provided by French Tart

Categories Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

24 scallops, with corals
12 slices streaky bacon
1 lime, juice and zest of
1 tablespoon walnut vinegar
2 tablespoons light olive oil or 2 tablespoons sunflower oil
1 tablespoon runny honey
2 teaspoons Dijon mustard
salt
fresh ground black pepper
2 tablespoons chopped fresh chervil
1 tablespoon chopped fresh chives
mixed salad green
cherry tomatoes (optional)

Steps:

First, make the dressing - this can be made up to one day in advance.
Mix the walnut vinegar, olive or sunflower oil, honey & Dijon mustard together in a jar. Add salt & freshly ground black pepper to taste. Seal and set to one side.
About 1 hour before you want to serve the scallops, wash them, pat them dry, and then leave them to marinate in the zest and juice of the lime. Mix them around, ensuring that they all get a coating of the lime.
Then, cook the streaky bacon in a large frying pan until very crispy and well coloured. Set the one side.
When you wish to serve the salad, arrange all the leaves into attractive individual salad bowls or plates.
In a large frying pan or skillet, add a mere dash of olive oil to grease the pan and set it over a very high heat. As soon as the frying pan is very hot, add the scallops - watch them VERY closely, they need about 2 minutes EACH side depending on the size and thickness of them - you must NOT overcook them!
When they have been seared & cooked both sides, take them out of the frying pan & arrange them over the top of the salad leaves. (Six scallops per person for a main meal and four per person for a starter.).
Pour the dressing over the top and then crumble the bacon over - keeping fairly large pieces. (Three rashers per person for a main meal and 2 rashers per person for a starter.).
Finally, liberally sprinkle the chopped chervil and chives over the top of the salad; garnish with cherry tomatoes & a slice of lime if you wish.

Nutrition Facts : Calories 470.5, Fat 38.1, SaturatedFat 11.2, Cholesterol 75.9, Sodium 739.9, Carbohydrate 7.9, Fiber 0.1, Sugar 4.6, Protein 23.2

Seared Scallops with Lemon and Bacon image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 1/2 pounds sea scallops, muscle removed (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley leaves

Steps:

Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

Pan Fried Scallops and Bacon image

Provided by Jan-Luvs2Cook

Time 7m

Yield 2 serving(s)

Number Of Ingredients 2

8 scallops
6 -8 slices streaky bacon

Steps:

The amount of scallops depends on their size, and of course, how much you want to eat!
Scallops (no shell) with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
It's as simple as that! Serve immediately.

Nutrition Facts : Calories 364.2, Fat 31.1, SaturatedFat 10.2, Cholesterol 66, Sodium 663, Carbohydrate 1.9, Protein 18

Seared Scallops with Bacon image

Provided by Martha Stewart

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

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.