Dinners · Recipes · Seafood

Seared Sea Scallops with Bacon Butter

Over the past month, I have been busy with work and have had little chance to cook proper meals.  Dinners have mainly consisted of bowls of cereal, take-out food and chicken salads.  Now that the new year is upon us, I am eager to get back into the kitchen to start cooking some delicious, healthy gluten free dinners.  A few Christmas gifts from my parents have given me the extra incentive to restart my cooking adventures – a Paderno frying pan, an extra-large cutting board and a recipe book from one of my favourite gluten free bloggers, Shauna James Ahern, titled “Gluten-Free Girl and the Chef.”  Shauna encourages you to take the time required to cook a proper meal, including making most things from scratch, using fresh herbs and spices as well as better quality ingredients.  In addition, proper cooking tools definitely help to make a more tasty meal, as I have discovered when using my new frying pan to sear the scallops in the following recipe.  This recipe is inspired by one of Shauna’s recipes in her new book.

Ingredients – Serves 2

  • 2 slices bacon
  • 1/4 cup unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp finely chopped fresh chives
  • 1 tsp finely chopped fresh rosemary
  • 10 large sea scallops
  • sea salt
  • 2 tbsp olive oil


  1. Make butter – chop the bacon into small pieces and brown in a frying pan.  Set aside and let cool.  In a bowl, combine softened butter, chives, garlic and rosemary.  Once bacon has cooled add to butter mixture and stir well.  Refrigerate until ready to use.  You will only use a small portion of this butter, so the rest can be reserved for later use.
  2. Sear scallops – take a large frying pan and place over high heat.  Once heated, add olive oil to pan to warm up.  Add scallops and sear on one side for 2 minutes (until browned).  Flip over and cook for another minute.  As Shauna suggests in her book, scallops are done when they feel firm, with some give (like when you flex your fist and touch the middle of your forearm).
  3. Arrange scallops on a plate and top each scallop with a dollop of bacon butter and let it melt.


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