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Seared Scallops with Bacon Lemon Cream Sauce

4.25 from 84 votes
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Protein: Fish / Seafood
Cut: Scallops
Course: Appetizer, Main Course
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Emilie Abijanac


  • 1 pkg ButcherBox Sea Scallops
  • 6 slices ButcherBox Bacon
  • 1 Tbsp ghee or avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ea lemon juiced and zested
  • 1 c heavy cream


  • Preheat oven to 400℉.
  • Place bacon slices on a parchment lined baking sheet. Bake for 10 minutes, then flip slices and continue to bake until crispy, approximately 10 more minutes.
  • Once bacon has cooled, finely chop and set aside.
  • Dry thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
  • Preheat a nonstick skillet on medium heat. Add ghee or oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
  • Flip scallops to other flat side and add lemon juice, cook for 1 minute. Remove scallops from pan, set aside.
  • Add cream, lemon zest and half of the finely chopped bacon to pan, reduce heat to medium-low. Stir constantly. Once cream starts to reduce return scallops to pan, keeping the nice brown sear side up.
  • Finish reducing cream about 2 minutes. Sprinkle the rest of the bacon crumbs on top of scallops and enjoy!
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