Bacon Scallops with Garlic Butter Sauce — Damn Delicious

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Bacon Scallops with Garlic Butter Sauce

Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!

Valentine’s Day is tomorrow, and if you still don’t know what you plan on doing, you might have a few tricks up your sleeve….

With these scallops, of course.

I’m dead serious. Don’t worry about getting a reservation for dinner on Sunday. It’ll be a mess anywhere you go.

Just stay in, sear some scallops, add your bacon and a whole mess of butter. Boom. You’re done.

Bacon Scallops with Garlic Butter Sauce

Yield: 4 servings

Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!


  • 4 slices bacon, diced
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
  4. Serve immediately, garnished with parsley, if desired.

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Oh my goodness, this is definitely going to be on my dinner table tonight!!

Oh well, I was going to roast a chicken tonight, and now I have to go out in zero degree weather to buy local scallops……

Well now, That is a problem! Why not have the scallops and the chicken? I bet you are a 300 pounder so it is achievable.

Why do you have to be so mean? Keep your poison to yourself.

These scallops look amazing! Can’t wait to try them.

Are these sea scallops or bay scallops?

Lisa, you can use either/or – but bay scallops will require less time to cook through.

whatcan i make to go with the bacon +scallops for dinner.I can’t wait to make this meal.Looks Delicious. Thank U For the recipe

A creamy Risotto goes well with scallops.

I like to sauté corn on the cob in the butter broth after removing the scallops! Mmm!

Been using this recipe for years with oysters and shrimp. We are just a short hop to the Gulf. It is wonderful. For a twist, drizzle a little Hollandaise sauce over the top at the table. Wow!

These scallops looks fabulous! Chungah, do you think I could substitute just a few drops of Sriracha for the crushed red pepper flakes? Thanks for taking the time to answer!

Love this recipe. Thank you and have a good weekend

As always, you ROCK girl. We are having this tomorrow as part of our valentine dish. Thank you!

I would love nutrition information on your many recipes. I have made many of them and this one looks yummy too.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

LOVE your recipes.
I have to be careful of the amount of sodium and appreciate the nutrition facts with the recipes. THANKS for the Google tip, I’ll check it out.

I tried this recipe tonight. My husband loved it. I thought it was a very quick and easy. Thank you.

Great! Thanks for sharing with us.

Yum! I think I need to throw some shrimp in the mix here, too! Perfect indulgence for Valentine’s Day!

I put this on top of angel hair pasta including all the melted butter. Delicious.

Quick, easy, dynamite.

I made this last night for dinner. I threw in some shrimp and used fresh sea scallops. In one word….outstanding! My wife loved it too. Served them with fresh sautéed red bell peppers, zucchini, and mushrooms. It was definitely, “Damn Delicious!”

I made this last night, didn’t have any basil or parsley and was still incredible! Next time I will add some shrimp like other reviewers did. Thanks for the recipe!

Made this two nights in a row – first, just as written; the second, I added an extra splash of olive oil, and served it on angel hair pasta.

Easy and delicious! Chungah, you keep coming through with “keeper” recipes- thanks!

I made this dish last night and it was PHENOMENAL!! Very easy to make too, which is important for me:). Thank you for posting this. It will go in my permanent recipe folder! I’ll say a couple things about the recipe. First, I made balsamic mushrooms as a side dish and they went very well with the scallops. Second, next time I make it I’ll probably only do 1/4 cup of butter instead of 1/2 cup. The 1/2 cup seemed a little much when it was all done. Third, next time I’d like to serve the scallops over whipped potatoes. I think the potatoes will help soak up the extra butter and goodness from the sauce. Thanks again for posting this!

i thought the sauce needed some citrus. a little blah

I added two splashes of white wine for a minute before melting the butter to deglaze bits of bacon/scallops as I used a stainless steel pan. Sooooo good! I will make this again and will add a few shrimp. This is easy, quick and flavorful.

This recipe seems fairly easy to prepare. I would try it out during the weekend

Made this last night. It was delicious- love the seasonings. I don’t think it needed 1/2 c butter tho- it was a little heavy along with the bacon. Needs a little citrus or something to cut the fat.
Thanks for the recipe!

Made this for dinner tonight and it was awesome. I have never developed much love for scallops because I’ve never been impressed when I have had them at restaurants. Well, I am now a huge fan! So flavorful! And scallops seared perfectly when patted very dry before adding to hot pan. Only tweek I made was to deglaze the pan with about a 1/2 cup of chicken stock before adding the butter and herbs. Hubby loved it, said to add this to his “Favorites” list. Thanks for another great recipe! You never disappoint!

This recipe makes a VERY delicious dish. My husband and I enjoyed it so much. Thank you for sharing this with the world.

Used scallops seasoned with oregano, salt and pepper, used 1 and 1/2 garlic cloves minced, fresh basil, (no red pepper flakes or parsley), 2tablespoons salted butter, and bacon… it was absolutely delicious and amazing! Also had boiled lobster tails sprinkled with Adobo and a dipping sauce of salted butter, fresh basil, and 1 1/2 garlic cloves minced

I’ve never liked scallops in the restaurants I think because they have always been hard and rubbery. This was absolutely hands down the best! This recipe made me a fan of scallops 🙂 thank you for teaching me how to cook these. They aren’t small rubber hockey pucks after all. LOL – New Huge Fan Alert 🙂

OMG! This is awesome. Will make again, and again and again. Would show you the pictures but cab’t see where I can send,

You can tag me on Instagram at @damn_delicious. I would love to see what you whipped up!

This was an amazing meal, we served it over GF pasta with a green salad. I could eat this at least once a week!

Very good! Made with Carribean seasoning, added water from the rice noodles and some cream to make a sauce. Agree 1/4 cup butter would have been enough. Also liked the idea of adding some citrus suggested in another post.

Just had the scallops last night absolutely the best!

Dinner made easy! We loved it. Definitely a keeper

Just made this tonight. Used whipped potatoes with cream cheese and topped with the scallops and shrimp. My family always loves my cooking but tonight I got it was the best meal I ever made. Other than the shrimp I made it according to the recipe. Thank you for a new favorite.

Made this tonight for dinner. Entire family loved it. Doubled the recipe as it was being served over pasta as a main dish. Took the advice of other reviews and added a spash of wine (white) to deglaze my pan before adding in the butter and a spash of lemon at the end to cut the richness of the bacon and butter a bit. This will definitely become a go to recipe in the future. Quick, easy, customizable! Perfect for my busy household.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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