Seared Scallops with White Beans and Bacon
Elevate your dinner table with this indulgent recipe for Seared Scallops with White Beans and Bacon, a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly golden sea scallops are seared in a sizzling mix of butter and olive oil, creating that irresistible crust while keeping the interior tender and juicy. They’re paired with a hearty, soul-warming white bean and bacon mixture, infused with hints of garlic, fresh thyme, and a splash of bright lemon juice. The crispy, smoky bacon adds an irresistible crunch, while the creamy white beans soak up every bit of flavor. Ready in just 35 minutes, this dish is as elegant as it is comforting, ideal for a dinner party or a special weeknight meal. Garnish with fresh parsley for a vibrant finishing touch, and serve immediately for a gourmet experience right in your own kitchen.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices thick-cut bacon
- 14 ounces canned white beans (e.g., cannellini or great northern)
- 2 cloves garlic
- 0.5 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 tablespoon parsley (optional, for garnish)
Instructions
Pat the sea scallops dry with paper towels to remove excess moisture, which helps with achieving a good sear. Season both sides of the scallops with salt and black pepper.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. When the oil is shimmering and the butter is melted, add the scallops to the pan, making sure they are not touching each other. Cook for 2-3 minutes on one side without moving them, then flip and cook for another 1-2 minutes on the other side until golden brown. Remove the scallops from the pan and set aside on a plate.
Cut the bacon slices into small pieces. In the same skillet, lower the heat to medium and add the bacon. Cook until the bacon is crispy and browned, stirring occasionally. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it. Add the canned white beans (including their liquid) and the chicken stock to the skillet. Stir to combine and bring to a gentle simmer.
Stir in the thyme leaves and cook the bean mixture for 4-5 minutes, allowing the flavors to meld together and the stock to slightly reduce.
Stir in the lemon juice and half of the crisped bacon, reserving the other half for garnish. Taste the white bean mixture and adjust seasoning if necessary with additional salt and pepper.
To serve, spoon the white bean and bacon mixture onto plates or shallow bowls. Top each serving with 3 seared scallops and sprinkle with the reserved bacon pieces. Garnish with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 6906 mg | 300% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 4.0 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2244 mg | 48% | |
*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.
