Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump scallops seared until golden, paired with smoky bacon and a delicate sherry reduction for an elegant main course. This american-inspired seafood ready in about 32 minutes blends sea scallops, smoked bacon, dry sherry into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 385 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 20 min Cook: 12 min Serves 4 American cuisine 385 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat scallops dry with paper towels, season with 1/4 tsp coarse sea salt and 1/8 tsp black pepper, and set aside.
  2. Step 2: Cook 4 oz smoked bacon in a cold skillet over medium heat until crisp, about 8 minutes; remove bacon, drain on paper towels, and crumble into small pieces.
  3. Step 3: Heat 1 tbsp olive oil in the same skillet over high heat, add scallops in a single layer, and sear for 2 minutes without moving until golden brown.
  4. Step 4: Flip scallops and cook for another 2 minutes until opaque and just cooked through; remove scallops to a plate.
  5. Step 5: Add 3 tbsp dry sherry to the skillet and simmer for 2 minutes until reduced by half, then whisk in 2 tbsp unsalted butter and 1 tbsp chopped tarragon until emulsified.
  6. Step 6: Stir in 1 tsp lemon juice, return scallops to skillet, and coat with sauce; garnish with crumbled bacon before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Scallops with Crispy Smoked Bacon and Sherry Sauce?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes