Seared U-10 Scallops with Bacon Jam and Basil
Giant scallops are seared to caramelized perfection and served with a delicious sweet and savory bacon jam. Fresh basil adds extra freshness for this quick and delicious dinner!
When I saw some gigantic U-10 scallops at Whole Foods last weekend, I knew they were coming home with me, and I knew exactly what I was going to do with them. Here I sear them in a super hot pan so they get a nice salty crust but are sweet and tender in the middle, then serve it with a bacon onion tomato jam and basil chiffonade. I’ve made bacon jam with other kinds of seafood and meat, but I must say, I think it works the best with scallops. There’s just something about the scallops with the crispy salty smoky bacon and the sweet basil. You can’t go wrong with this beautiful dish! Here’s how to make it (and check out how HUGE these scallops are):
Start by making the bacon jam, sauteing red onion in rendered bacon fat until softened.
Pat your scallops dry and season with salt and pepper.
Sear the scallops and serve with the tomato bacon jam.
Seared U-10 Scallops with Bacon Jam and Basil
Ingredients
- 1/2 lb scallops preferably U-10
- 6 oz bacon preferably center cut
- 1 cup finely chopped red onion
- 1/2 cup chopped grape tomatoes
- 1 tbsp sherry vinegar or balsamic
- 1 tbsp sugar
- salt and pepper
- olive oil
- a handful of basil leaves
Instructions
- Fry up the bacon over medium heat until nice and crispy. Move to a paper towel and blot the excess grease off. Add the onion to the pan, and caramelize for 10 minutes over medium heat until softened.
- Add the chopped tomatoes, vinegar, and sugar, and season lightly with salt and pepper. Cook for 10 more minutes so the tomatoes can soften and the flavors can meld together.
- Heat up a nonstick skillet over medium high heat. Pat your scallops dry with a paper towel, and season both sides generously with salt and pepper. Add enough olive oil to coat the bottom of the pan, then sear the scallops for about 2 minutes on each side (you don’t want to overcook these beauties)!
- Chop up the bacon and stir it into the onion tomato jam, and serve alongside the seared scallops. Chiffonade or chop the basil leaves and sprinkle over the dish, and drizzle a little bit of olive oil on the plate. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Seared U-10 Scallops with Bacon Jam and Basil”
I didn’t realize the calorie content would be so high I cook scallops a lot love them.
The last bag I bought though had a fishy smell to them when they started to cook.
Any ideas on why.
Loved this recipe the first time I tried it, and will be making again tonight for a small dinner party. This time my guests are coming around the same time I get home, so I do not want to be cooking bacon and making the jam while they are here. Has anyone made the bacon jam in advance and does it work to do that and just reheat? Thanks!
Looks great. Do u serve the bacon jam hot or cold?
Great recipe, I have a jar of TBJ bacon jam at home and never thought of using it with scallops. Will try tonight!
So funny to have stumbles upon this old thread. Today I was at Whole Foods and saw these amazing U 10 scallops and was looking for a cooking time as what I usually find is half the size of these. Another plus even on sale not cheap but this week 1LB for 17.99 its usually 29.99.
I need to get in on that sale too!!
This looks amazing! I’m thinking of trying the bacon jam and adding some rum or bourbon! I love all your fusion-minded recipes =)
Just tried this recipes! OMG soooo amazing, the jam was delicious! Very detailed instructions, super simple, I followed it and succeeded 🙂 Thank you for sharing
YAY!!!! Thanks for stopping by to let me know. So glad you enjoyed the dish! Stay in touch and happy cooking =)
This is so perfect…i must try this jam.
I’ve never seen scallops that HUGE before! My sweetie and I LOVE scallops and who doesn’t love bacon? I will absolutely be making this! By-the-way, yours is my most favorite of all cooking blogs. The recipes are amazing and the site is just plain beautiful!
Thanks so much Laurie! I’m so flattered!!! Are there any particular recipes that you would like to request? Let me know =) Happy cooking!
This looks awesome! Makes me want to drive to the markets to get scallops for cooking NOW 🙂
This looks perfect! I must make this bacon jam soon, and pairing them with scallops sounds amazing. Very pretty picture, too!
Beautiful!
I, too am allergic to scallops (and everything else that lives in the sea). Before I had my allergies…I just LOVED scallops! I’ve made a tomato onion jam that is lovely on top of goat cheese with crackers, too! Awesome post and pics!
Jeez, those are huge. I make scallops at home pretty often but have never seen any that were even close to this large at my Whole Foods. Loving the pairing w/ bacon jam. Gotta try that.
I am allergic to scallops, otherwise I’d totally make this- I may just make the jam! Sounds like it’d be good on a burger… mmmm
Those babies are HUGE!! I have never cooked scallops before, they kind of scare me. Hell’s Kitchen has taught me they are impossible to cook 🙂 My husband would love for me to though, so maybe I will have to try!
Honestly I don’t understand what on earth is wrong with those people on Hell’s Kitchen! Scallops are some of the easiest things I ever cooked. Seriously!!! If you get that pan SUPER hot (flick some water onto it, and the water should sizzle like crazy and evaporate instantly) and get a nice sear on it, they’ll be great and you can’t go wrong! Try try try!!!
I agree w/Joanne – they’re simple, but, if you’re nervous try this super simple recipe first, then work your way up to searing them:
Baked Scallops
Ingredients:
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.