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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.

  • Servings: 4

Photography: Gentl & Hyers

Source: Martha Stewart Living, September 2000


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Remove the tough white muscle from the scallops before slicing them.

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