Seared Pan Fried Limed Scallops with Bacon Chives and Chervil
Elevate your seafood dinner with these Seared Pan-Fried Limed Scallops with Bacon, Chives, and Chervil—a sophisticated yet surprisingly quick recipe that's ready in just 30 minutes. Perfectly seared sea scallops are kissed with the tangy brightness of fresh lime juice and coated in a luscious lime-butter pan sauce. Smoky, crispy bacon crumbles add depth, while fresh chives and delicate chervil provide a vibrant, aromatic finish. The secret to achieving restaurant-quality scallops lies in drying them thoroughly before searing and using the reserved bacon fat for an extra layer of richness. This elegant dish is ideal for impressing dinner guests or turning an ordinary weeknight into a gourmet experience. Serve these scallops warm as a centerpiece paired with a crisp green salad or buttery mashed potatoes. Keywords: seared scallops recipe, lime butter sauce, bacon scallops, quick seafood dinner ideas, gourmet scallops.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 4 slices bacon
- 1 whole lime
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons chives, finely chopped
- 1 tablespoon fresh chervil leaves
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Pat the scallops dry with a paper towel, ensuring they are as dry as possible to achieve a perfect sear. Sprinkle them evenly with kosher salt and freshly ground black pepper on both sides. Set aside.
Cook the bacon in a large skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, and once cooled, crumble it into small pieces. Reserve 1 tablespoon of the rendered bacon fat in the skillet and discard the rest.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the butter is melted and begins to foam, place the scallops in the skillet in a single layer, ensuring they are not touching.
Sear each scallop for 2-3 minutes on one side without moving them, until a golden-brown crust forms. Flip the scallops and cook for an additional 1-2 minutes, or until the centers are just opaque. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the juice of one lime and the remaining 1 tablespoon of unsalted butter to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan to create a flavorful pan sauce.
Return the scallops to the skillet and spoon the lime-butter sauce over them. Cook for an additional 30 seconds to glaze the scallops, then remove them from the heat.
Arrange the scallops on a serving plate and sprinkle the crumbled bacon, chopped chives, and fresh chervil leaves over the top as garnish.
Serve immediately while the scallops are warm and tender. Enjoy!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 345 mg | 7% | |
*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.
