Monday, February 3, 2014


I have loved seafood for as long as I can remember. There's a childhood story my family loves to share about me eating an entire tray of shrimp cocktail (with the help of Caitlyn) in a random holiday power outage. I'll spare all of you the embarrassing details and sum it up by saying I could eat seafood every day of my life... and that you're truly missing out if you don't like. 

Caitlyn came up for a visit last week and rather than going out to eat we decided to stay in and enjoy a few of our favorite dishes. Caitlyn had the wonderful idea to make some bacon seared sea scallops for a scrumptious appetizer. To make some of these for yourself you'll need:

-6 large sea scallops (3 per person as an appetizer or 6 for an entree) 
- salt and pepper to taste
-2 tablespoons of bacon fat

You'll want the scallops to have a nice sear on them when you're finished, so do your best to make them as dry as possible. 
I placed the scallops on a plate with paper towels soaking up excess water on both sides. 

While the scallops are doing their thing, turn the stove to a medium - high heat with the bacon fat heating in the pan too. 
Once your scallops are dry enough salt and pepper both sides. 

When you place the scallops in the pan you should hear a nice sizzle. Keep them in one spot and do not move them around until the scallop is ready to flip, usually 3 - 4 minutes.

Once flipped cook for an additional 3 -  minutes. 

You should now grab a plate and a glass of wine because when these scallops are ready you'll want to eat them immeditely. 

As you can see I added a lemon wedge to the plate, but I'm telling you, you really don't need it. These scallops are full of flavor and melt in your mouth. If you're trying to get fancy (like I was) use a sprig of parsley as a garnish instead. 

What is your favorite scallop dish? 


  1. Yum! These look delicious Kim, will you please make them for me some night? I'll bring the wine!

  2. Mmmmmm it's like a day at the beach


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