SCALLOPS! I absolutely LOVE scallops! They are by far my favorite seafood dish. Ok well i love salmon too, but the buttery, delightfulness that you get with scallops just cannot be matched.
This is an amazing gourmet dish that will wow even the stuffiest of guests and even if you are a little intimidated by cooking seafood, I promise this is so easy and if you just take time to watch them carefully you will achieve a perfect meal. If you can get your hands on fresh scallops obviously that is the best option but wild caught frozen is good too. Now for bacon I recently started buying grass-fed uncured bacon and I will never turn back. For low carb its the best option and the thick cut is incredible. I highly recommend. You can buy it from the deli or meat counter at the grocery store or from a local butcher.
Now if I have time I will mix up my own basil pesto as it is so quick and simple but store bought is perfectly ok too. Here is my quick pesto recipe-Â 10 minute Basil- Pesto Sauce
My secret to getting the perfect scallop is a very hot cast iron pan and LOTS of butter. I love to get that amazing brown buttery crust and the key is a very hot pan. I let the scallops saute for 4 minutes on each side and then give the a good stir for a minute or so to get all areas covered in the butter and glazed over. Lastly the jalapeno lime infused oil is not to be skipped. It offers a delightful citrus bite to the dish that just ties it all together.
Ok enough chit chat, Lets get started!
Ingredients:
- 1-2 pounds large sea scallops or 5 per person
- 1/4 – 1/2 cup butter (yes you read that correct) you do not want a dry scallop
- 6-8 bacon strips, cooked and chopped into bite size pieces
- 1/4 – 1/2 cup basil pesto sauce
- 1/2 jalapeno deseeded, chopped
- 1 lime juiced
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
Directions:
First thing is to get the oil started. In a small bowl mix together the olive oil, jalapeno, and lime juice. Set aside.
Cook the bacon to desired doneness, I like crunchy for toppings. Chop and set aside.
Now for the scallops. Heat a large cast iron or saute pan on high but not all the way on the high setting. Add the butter.
Add the scallops and make sure they are placed on a flat side up. Season with half of the salt and pepper. Let them cook for about 4 minutes or until they are golden brown. Flip over and season with the remaining salt and pepper. Cook again for about 4 minutes. After that time is up and if they are nice and golden brown i take tongs and carefully loosen the scallops from the pan and give a good stir. Continue stirring for 1-2 minutes then turn off the heat.
Let the scallops sit for a minute while you go back to the jalapeno lime mixture. Using a funnel or mini strainer dump the mixture into a oil bottle or another dish separating the jalapeno chunks so you just have the infused oil. You can save the jalapeno chunks for an omelette in the morning.
To plate:
On a serving platter, spoon the basil pesto and smear across. Place the scallops on top of the sauce.
Next, sprinkle the bacon bits all over the dish and lastly give a good drizzle on top of each scallop.
When you serve your guests I place the scallops on the plate first and then scoop the mixture on top of their serving.
ENJOY!
