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Hot appetizers

Seared Scallops with Bacon-Thyme Cream Sauce
To turn this dish into an entree, serve with crusty bread and your favorite seasonal vegetable.
12 large dry sea scallops, side muscles removed
Salt and pepper
4 slices bacon, chopped
1/2 cup low-sodium chicken broth
1/2 cup half-and-half
1 Tbsp. fresh thyme leaves
2 garlic cloves, sliced thin
Pinch crushed red pepper
1/2 Tbsp. unsalted butter, chilled
1 tsp. lemon juice
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Seared Scallops with Bacon-Thyme Cream Sauce

Seared Scallops with Bacon-Thyme Cream Sauce

Seared Scallops with Bacon-Thyme Cream Sauce
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Season scallops with salt and pepper and place in between two paper towels; set aside.
2. Cook bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer bacon to a paper-towel-lined plate and drain skillet, reserving 2 tablespoons bacon fat in a small bowl. Slowly whisk broth into skillet (off heat), scraping up any brown bits, and transfer to another bowl.
3. Wipe skillet dry and heat reserved bacon fat over medium-high heat until just smoking. Add scallops in a single layer and cook without moving until golden brown, 2 to 3 minutes. Flip scallops with tongs and continue to cook another 2 to 3 minutes. Transfer to a large bowl and cover with foil.
4. Reduce heat to medium and whisk in reserved broth, scraping up any brown bits. Add half-and-half, thyme, garlic, and crushed red pepper and simmer until sauce is reduced by about half, 3 to 5 minutes. Remove from heat and whisk in butter until melted and sauce is slightly thickened.
5. Add sauce, reserved bacon, and lemon juice to scallops and toss to coat. Serve immediately.
Source: Hannaford fresh Magazine, January-February, 2016