Rich succulent scallops that are oh so sweet, pair perfectly with the slightly salty parmesan cheese in this delicious dish. Scallops are never better than when you get them fresh off the boat, they are so sweet. Cooked well with a melt in your mouth centre and a caramelisation outside there is almost nothing like them. 


4x slices of smoked bacon 
1 cup of whipping cream 
Grated parmesan cheese – approx. 40g or too your liking 
6-8 scallops from the Adela (approx. 3-4 per person) 
2 tablespoons of butter 

Cooking the scallops and making the sauce 

Pat dry scallops, and season with salt and pepper 
Cut bacon into thin lardons, heat 1 tbsp of butter in a pan on a medium heat 
Add the bacon to the pan and cook until starting to crisp then remove bacon and set aside 
Increase pan to high heat, cook the scallops for 1-2 min per side till you see caramelisation starting to colour. Then remove the scallops from the pan and set them aside. 
Return bacon to the pan and add the rest of the butter, sauté till butter is melted and bubbly, then turn the heat to low. 
Add the cheese and cream to the pan, mixing well with the bacon. Once the cheese has melted and the sauce thickens remove from the heat and serve over the plated scallops. 
Tagged as: scallops
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