Fiery Scallops Recipe

If you love bold flavors and a little heat, this dish is sure to excite your taste buds. Quick to prepare and packed with spice, it's perfect for a weeknight dinner or impressing guests with something a bit different.

Tips For Best Results

Pat scallops dry before cooking to achieve a perfect sear.
Use high heat and a hot pan to get a nice crust without overcooking the inside.
Adjust the level of spice according to your taste by adding more or less chili.

Ingredients 0/6

5 slices bacon 1 tablespoon bacon drippings 2 tablespoons butter 2 ¼ teaspoons garlic salt 1 pound sea scallops 2 tablespoons horseradish sauce

Why This Recipe Is So Enjoyable

This dish combines the natural sweetness of scallops with a spicy kick that excites the palate. It’s quick to prepare, making it perfect for a weeknight dinner or a special occasion. The bold flavors are sure to impress without overwhelming the delicate seafood.

Step 1

Cook the bacon in a large, deep skillet over medium-high heat until it’s nice and crispy, which usually takes about 10 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to drain, but keep about a tablespoon of the bacon fat in the pan. When the bacon has cooled enough to handle, crumble it into small pieces.

Step 2

Preheat your oven’s broiler and move the rack so it’s about 6 inches from the heat source.

Step 3

Now, heat the reserved bacon fat in another skillet over medium heat. Add the butter and garlic salt, stirring until the butter is completely melted. Place the scallops in the buttery mixture and cook them until they develop a light golden brown crust, about 4 minutes on each side.

Step 4

Once the scallops are cooked, transfer them to a baking dish. Pour the buttery sauce over the top, then drizzle on the horseradish sauce and sprinkle with the crumbled bacon.

Step 5

Pop the dish under the broiler for just about a minute, or until the sauce starts bubbling. Keep an eye on it so it doesn’t burn. Then, serve and enjoy!

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Foods To Serve With This

Serve with a side of steamed jasmine rice or a fresh green salad to balance the heat. A squeeze of fresh lime over the top adds a bright, zesty finish. Pair with a crisp white wine to complement the bold flavors.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the scallops. Avoid freezing as it can change the texture of the seafood.

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat dry to ensure they sear properly.

What can I use instead of horseradish sauce?

You can substitute with prepared horseradish, a spicy mustard, or a dash of hot sauce for similar heat.

How do I know when the scallops are cooked?

They should have a golden brown crust and be opaque in the center, usually about 4 minutes per side.

Can I cook the bacon in the oven instead of the skillet?

Yes, baking bacon on a sheet at 400°F for 15-20 minutes works well and frees up stove space.

What type of pan is best for cooking the scallops?

Use a heavy skillet like cast iron or stainless steel for even heat and a good sear.

How spicy is the dish with the horseradish sauce?

The horseradish adds a mild to moderate spicy kick, which you can adjust by using less or more.

Can I prepare this dish ahead of time?

You can cook the bacon and scallops ahead, but assemble and broil just before serving for best texture.

What should I serve with this dish?

It pairs well with a simple salad, steamed vegetables, or rice to balance the flavors.