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Seared Scallops with Bacon

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

  • Yield: Serves 4
Seared Scallops with Bacon

Photography: Gentl & Hyers

Source: Martha Stewart Living, September 2000


  • 6 slices bacon, cut into 1/4-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.

Reviews (2)

  • heidimarieh 23 Jan, 2009

    this is the best scallop recipe EVER!!! I beg my husband to make it for me! I always request it for Mother's Day, Anniversary, Bday...any occasion! LOVE IT!

  • hdigir 13 Dec, 2008

    This recipe was so yummy! And very easy to do. The only thing my husband and I both thought it needed was some garlic... next time! I served it on top of linguine and the juices were wonderful to "pick up" with the garlic bread knots I made as well. I recommend!