Maple Bacon Butter Seared Scallops is the perfect combination of sweet, salty and a hint of spice. These scallops were seared into submission and bathed in this savoury sweet butter. Serve with your favourite roasted squash and a wilted spinach salad for the perfect Fall dinner.
1 pound large sea scallops, foot removed
sea salt
1 Tbsp. extra-virgin olive oil
6 slices thick cut bacon, sliced into lardons
4 Tbsp. butter
2 Tbsp. pure maple syrup
¼ tsp. ground cayenne pepper
Garnish:
fresh thyme leaves
fresh chopped chives
In a large cast iron skillet heat olive oil over medium high heat. Thoroughly pat scallops dry and season with sea salt. Sear scallops in the pan until golden brown, about 2-3 minutes. Turn scallops and cook for 1 more minute. Remove to a plate.
Add bacon to the pan and stir to cook. Allow bacon to crisp slightly, about 4-5 minutes. Remove bacon to a plate and drain the fat.
Turn heat to medium low and add the butter to the pan. Stir butter over heat until slightly browned, about 2 minutes. Add maple syrup, cayenne and bacon. Stir to combine. Season sauce with a pinch of sea salt.
Add the scallops back to the pan and spoon sauce over scallops until heated through, about 2 minutes.
Garnish with thyme leaves and chopped chives. Serve immediately and enjoy!
Makes 4 servings.
Cook's Notes:
- Use good thick cut bacon, I used a peppered bacon because I love adding a subtle kick of pepper to the dish but a hickory smoked is suggested. Speaking of spice I snuck in just a pinch of cayenne, I think it actually gives this dish the kick it needs without being over the top spicy. It balances the sweetness of the maple.
- Wine Pairing Recommendation: I know you expect me to pair this dish with a white wine, but I’m full of surprises, and this is a job for Pinot Noir. Specifically California Pinot Noir, look for Monterey County or Russian River. You always want to wine pair with the sauce instead of the protein. And a pinot will be perfect to compliment the sweet/salty/smokey mixture we got going on in this.
- When buying scallops look for 'dry packed scallops'. If it's in liquid it's likely a preservative and it'll be more difficult to get a nice golden sear. Serve this with roasted butternut squash and a wilted spinach salad for a whole and delicious meal.