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Bacon and Scallops with Horseradish Sauce recipe

Bacon and Scallops with Horseradish Sauce recipe

  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Scallops

This is a wonderful way to serve scallops. Perfect for lunch or dinner.

45 people made this

IngredientsServes: 2

  • 5 rashers streaky bacon
  • 1 tablespoon bacon drippings
  • 30g butter
  • 2 1/4 teaspoons garlic salt
  • 450g scallops
  • 2 tablespoons horseradish sauce

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook the bacon in a large, deep frying pan over medium-high heat until crisp, about 10 minutes. Drain on a kitchen towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch.
  2. Preheat the grill and set the cooking rack about 15cm from the heat source.
  3. Heat the reserved bacon drippings in a separate frying pan over medium heat. Stir the butter and garlic salt; allow the butter to melt completely.
  4. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle with horseradish sauce over and sprinkle with the crumbled bacon.
  5. Bake the scallops under the preheated grill until the sauce begins to bubble, about 1 minute.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (48)

by Laura

This was really delicious!! I was not sure about the combination of flavors in this dish, but everything worked very well together and it was very easy. Other reviewers were right about it being salty-the next time I make it, I will lower the amount of garlic salt and add garlic powder to replace it because I think the bacon grease adds a key flavor component to the dish. Also, because I did not have horseradish sauce, I mixed up my own with horseradish, mayo, a touch of vinegar and pepper (you could make it with sour cream too, but I have a dairy issue). One other thing that I did was streamline in terms of pans used. I cooked the bacon in the microwave, then poured off the drippings. Also, I used a broiler safe skillet, and rather than move everything to a baking dish, I just added the final ingredients to the pan and put it under the broiler. It tasted amazing and dirtied fewer dishes! We will definitely be making this again-thank you so much for the recipe!!-11 Feb 2011

by CFUCHSLAO

I liked the concept of this recipe and will make again. However, as a few reviewers noted, salty as is. When you first begin making the recipe you do not realize that the scallops will be smaller once cooked. Then your eating 50/50 bacon and scallops. You do not need to add salt at all!! I can not imagine how this would have tasted had I added salt. Next time I might double the scallops and reduce the bacon to 3 slices.-06 Feb 2012


Recipe Summary

  • 11 bacon slices, cut in half
  • ½ cup all-purpose flour
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • 1 cup milk
  • 1 egg
  • 22 sea scallops
  • 1 to 2 cups Japanese bread crumbs (panko)
  • Remoulade sauce:
  • ½ cup celery, minced
  • ½ cup green onions, minced
  • ½ cup mayonnaise
  • ½ cup cocktail sauce
  • ¼ cup prepared mustard
  • ¼ cup horseradish
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon red pepper

Cook bacon slices 3 to 4 minutes or until translucent.

Combine flour and next 4 ingredients in a shallow dish. Beat together milk and egg in a small bowl. Roll scallops in seasoned flour, shaking off excess. Dip scallops in egg mixture, then coat with bread crumbs.

Wrap each scallop with bacon and secure with a toothpick. Place scallops on a lightly greased baking sheet. Bake at 400° for about 30 minutes or until bacon is crisp and scallops are cooked. Serve hot with Remoulade Sauce.

Remoulade Sauce:Mix together all ingredients in a quart jar shake well and chill 45 minutes.


Serve Bacon Scallops as the main course

Serve seared scallops over pasta or rice to make a complete meal. Here are some suggestions:

  • Use angel hair pasta. This type of pasta is fine enough to go with the lemon butter sauce without overwhelming the bacon scallops. You can add olive oil and roasted garlic to pasta for extra flavor.
  • Prepare orzo and serve the scallops and the sauce over the cooked orzo.
  • Cooked jasmine rice or flavored rice are also great options.

Recipe Summary

  • ¾ cup maple syrup
  • ¼ cup low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 12 large sea scallops, halved
  • 12 slices smoked bacon, halved
  • 24 toothpicks
  • 2 tablespoons brown sugar

Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.

Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.

Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.


How To Make Seared Blackened Scallops

  • Make sure the scallops are at room temperature before adding the melted butter.
  • To begin you’ll need a cast iron skillet. This recipe starts on the stove then finishes in the oven. In order to get a good sear, your skillet needs to be very hot.
  • Be sure to dry the scallops well before cooking. You can blot with paper towels.
  • If you like your food spicy, increase the cayenne pepper to 3/4 to 1 teaspoon.
  • Once the pan is hot, sear them without moving at least 1 to 2 minutes on each side. Cook until the center is slightly translucent, careful not to overcook.
  • You may want to open your windows, you kitchen will get smokey.


  • 24 large sea scallops (about 2 pounds)
  • 12 slices bacon (partially cooked)
  • Dash seasoned pepper

The Spruce / Diana Chistruga

Cook bacon gently until partially cooked but not crisp and still flexible.

The Spruce / Diana Chistruga

Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.

The Spruce / Diana Chistruga

Cut each bacon slice crosswise in half wrap each half around a scallop and secure with a toothpick.

The Spruce / Diana Chistruga

Sprinkle scallops lightly with seasoned pepper. Preheat broiler.

The Spruce / Diana Chistruga

Place scallops on a rack in broiling pan.

The Spruce / Diana Chistruga

Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.

The Spruce / Diana Chistruga

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


Added by

Amazing!! Ok, so I do love both scallops and bacon, but still, these are amazing! The horseradish mixed into the maple syrup cuts down the sweetness a bit. You don't really taste it, it's subtle. I think garlic might do the same, but I haven't tried that. My scallops were pretty big so half a bacon slice wasn't enough for many of them, so keep that in mind if you have larger scallops (stock up on bacon). I also slightly cooked the bacon first. Scallops cook quickly and I didn't want to take the chance of them overcooking. I cooked the bacon for maybe 2 minutes (one minute per side) in a pan then drained them on paper toweling. These work well as an appetizer or entree.

These were really delicious, my favorite item at tapas-style gathering. As long as you get scallops of a decent size, they're almost impossible to overcook using the recipe's directions. I could eat handfuls of these!

Simple to prepare and great. Friends raved so much when I served it a month ago, that we,re having again tonight

This recipe was was easy, quick and absolutely delicious. I wasn't sure about the horseradish and maple syrup but what a unique and delicious combination. I used it as a main dish, not an appetizer, and it was a perfect main course. Everyone loved it .


Brussels Sprouts and Horseradish Cream with Crispy Shallots and Bacon

This is one of my favorite ways to prepare Brussels sprouts. The horseradish has a nice bite that can stand up to the strong pungency of Brussels sprouts and who can resist a crunchy bacon shallot topping?

Brussels Sprouts and Horseradish Cream with Crispy Shallots and Bacon

Ingredients

  • 3 pounds Brussels sprouts halved
  • olive oil
  • salt and freshly ground black pepper
  • 1 pound thick cut bacon diced
  • 4 shallots sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 2 cups heavy cream
  • 3 to 4 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Pre-heat air fryer and/or oven to 400ºF.
  2. Toss the Brussels sprouts with a little olive oil and season with salt and freshly ground black pepper. Transfer to a sheet pan and bake in the oven for 30 minutes. Shake or stir the Brussels sprouts halfway through the cooking time.
  3. Place the diced bacon into the air-fryer basket and add a little water to the drawer below to catch the grease. Air-fry for 10 minutes, tossing or stirring a few times during the cooking process. Add the shallots and air-fry for another 10 to 15 minutes, until the bacon just starts to brown and the shallots are soft. Season with freshly ground black pepper and drain on paper towels.
  4. While the Brussels sprouts are roasting and the bacon is air-frying, melt the butter in a medium saucepan. Add the flour and whisk until combined. Slowly pour in the heavy cream and milk and whisk until the mixture is smooth and the sauce starts to thicken, about 3 to 5 minutes.
  5. Add the horseradish, salt, and nutmeg, and stir in the fresh thyme.
  6. Transfer the Brussels sprouts from the oven into a 9-inch x 13-inch baking dish. Pour the horseradish cream sauce evenly over Brussels sprouts. Sprinkle the bacon and shallots over the top.
  7. Bake at 350ºF oven for 30 minutes. Serve hot.
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Grilled Scallops Wrapped in Bayonne Ham with Horseradish Cream

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 - 8 appetizer servings 1 x
  • Category: appetizer
  • Method: grilled
  • Cuisine: French

Description

Grilled Scallops Wrapped in Bayonne Ham with Horseradish Cream is the perfect appetizer for summer! The recipe is really simple to make and only requires 5 main ingredients.

Ingredients

  • 1 lb dry sea scallops, 10/ct or larger *
  • ¼ lb Bayonne Ham, thinly sliced
  • toothpicks or wooden skewers, soaked in water for 30 minutes
  • olive oil for drizzling
  • salt and pepper, to taste
  • 1 ½ cups sour cream
  • ¼ cup prepared horseradish
  • chopped chives, parsley or any other herb to garnish (optional)

Instructions

  1. Clean the scallops of any sand or shell debris by giving them a quick rinse under cold water. Remove the tough side muscle if needed, then pat them very dry with paper towels.
  2. Wrap each scallop around the outside with a slice of Bayonne Ham, then use a toothpick or skewer to secure it in place.
  3. Once all the scallops have been wrapped, rub them on all sides with olive oil, then season lightly with salt and pepper.
  4. Keep the scallops wrapped and chilled until ready to grill. They can be prepared up to 24 hours in advance.
  5. Make the horseradish sauce by whisking together the sour cream and horseradish until smooth. Season with salt and pepper to taste, then cover and keep refrigerated until ready to serve. Sauce can be made up to 3 days ahead.
  6. Preheat a grill to high, then give it a good scrub with a grill brush and rub the grates with oil to prevent sticking.
  7. Make sure the grill is piping hot, then grill the Bayonne Ham wrapped scallops for about 1-2 minutes on each side (depending on size), or until they have nice grill marks. Be careful not to overcook – it’s better to pull them off while they’re still a bit underdone inside as they will continue cooking as they sit.
  8. Serve immediately with horseradish sauce on the side. Garnish with chopped herbs if desired.

Notes

*Always look for “dry” sea scallops, which means they haven’t been treated with a chemical solution.

Keywords: scallops, angels on horseback, bayonne ham, prosciutto, horseradish, appetizer, grilled


Directions

Cut the bacon into ¼ inch strips for quick cooking.

Cook the bacon in a nonstick skillet over medium heat until crispy.

Remove the bacon to paper towelling, leave 1 tablespoon of bacon fat in the skillet and reserve left bacon fat to sear the scallops.

Add the shallots to the skillet, cook for about 5 minutes until soft and translucent.

Add the garlic, and cook for 1 minute.

Add the tatsoi and sauté until wilted.

Add the balsamic vinegar, and cook until most of the liquid has been evaporated .

Taste and season with salt and pepper.

Remove from the skillet and arrange on the serving plate.

Wipe out the skillet with paper towel, add the reserved bacon fat and return to the heat.

Thoroughly dry the scallops with paper towel, season with some salt on both sides.

When the skillet is hot, lay the scallops into the bacon fat.

Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for 1 minute or until just barely cooked through.