Baked Scallops with Bacon Sauteed Apples and Cider Sauce
Elevate your seafood game with this indulgent recipe for Baked Scallops with Bacon Sautéed Apples and Cider Sauce, a perfect harmony of sweet and savory flavors. Tender, golden-seared scallops are baked to perfection alongside caramelized apples infused with fresh thyme and a touch of brown sugar. Crispy crumbled bacon adds a smoky crunch, while a rich apple cider cream sauce ties the dish together with decadent warmth. Ready in just 45 minutes, this elegant and flavorful recipe is ideal for a dinner party centerpiece or a special weeknight treat. Serve it warm, garnished with extra bacon and a drizzle of cider sauce, for a crowd-pleasing dish that celebrates the cozy essence of fall. Keywords: baked scallops, bacon sautéed apples, apple cider sauce, scallop recipes, fall dinner ideas.
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Recipe Information
Ingredients
- 12 large Scallops
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 slices Bacon
- 2 medium Apple (firm, such as Granny Smith or Honeycrisp)
- 2 tablespoons Unsalted butter
- 2 teaspoons Fresh thyme
- 1 cup Apple cider
- 0.25 cup Heavy cream
- 1 tablespoon Brown sugar
Instructions
Preheat your oven to 400°F (200°C). Pat scallops dry with a paper towel, then season with a mix of salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the scallops for 1-2 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Reserve about 1 tablespoon of the bacon fat in the skillet.
Chop the apples into small cubes, leaving the skin on for added texture if desired. Add the diced apples to the skillet with the reserved bacon fat. Stir over medium heat for 3-4 minutes until softened.
Add 1 tablespoon of butter, fresh thyme, and brown sugar to the skillet. Cook for an additional 2 minutes, stirring occasionally, until the apples are caramelized. Remove from heat and set aside.
In a small saucepan, combine the apple cider and heavy cream. Bring to a simmer over medium heat and let it reduce for about 5-7 minutes, stirring occasionally, until thickened into a sauce-like consistency.
Return the scallops to the skillet with the apples and spoon some of the cider sauce over each scallop. Transfer the skillet to the preheated oven and bake for 6-8 minutes until the scallops are opaque and cooked through.
While the scallops are baking, crumble the cooked bacon into small pieces.
Remove the skillet from the oven and garnish the dish with the crumbled bacon. Serve the scallops warm, spooning additional cider sauce over the top as desired.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 70.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
