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Pan-seared Sea Scallops

Bacon-wrapped pan-seared sea scallops served on a bed of fresh spring greens with a cranberry-horseradish vinaigrette "


8 slices bacon
8 large, uniformly shaped sea scallops
pan-searing flour
olive oil
3 cups fresh spring greens
1 tablespoon red wine vinegar
3-4 tablespoons canola oil
3 tablespoons whole berry cranberry sauce (more if desired)
1/2 to 1 teaspoon prepared horseradish
salt & pepper to taste


Lay bacon in single layer on cookie sheet and bake for 3 minutes in hot oven until cooked through. You want them cooked, not crispy. Drain on paper towel.

Whisk together all vinaigrette ingredients; set aside.

Rinse large sea scallops and pat dry with paper towel. Wrap outside edge of scallops with bacon; secure with toothpick or skewer. Dust top and bottom of scallops with pan-searing flour.

Heat pan. Add oil and heat to just before it smokes. Add scallops and sear each side for approximately 3 minutes. They will brown up nicely on the outside, but be tender on the outside. Scallops are done when the inside turns opaque (white).

Remove scallops to the bed of greens and drizzle with cranberry-horseradish vinaigrette.

Serve. Enjoy.

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Nutritional Information
Per Serving

no nutrition information available

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