Best 9 Baked Scallops With Bacon Sauteed Apples And Cider Sauce Recipes

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**Baked Scallops with Bacon, Sautéed Apples, and Cider Sauce: A Symphony of Flavors**

Indulge your palate in a culinary journey with our delectable Baked Scallops with Bacon, Sautéed Apples, and Cider Sauce. This tantalizing dish features plump, succulent scallops wrapped in savory bacon, creating a harmonious blend of textures and flavors. Nestled amidst sautéed apples, the scallops bask in a luscious cider sauce, infusing each bite with a symphony of sweet, tangy, and aromatic notes. This recipe promises an unforgettable dining experience, whether you're hosting a special occasion or simply seeking a delightful meal. Explore the detailed instructions within the article to recreate this masterpiece in your own kitchen and savor the exquisite flavors that await you.

Let's cook with our recipes!

BACON WRAPPED SCALLOPS RECIPE IN THE OVEN



Bacon Wrapped Scallops Recipe In The Oven image

Learn how to cook bacon wrapped scallops in the oven! This delicious scallops and bacon combo with lemon butter sauce needs just 4 ingredients and 10 minutes prep time.

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 7

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
2 tbsp Lemon juice
1/2 tsp Garlic powder
1/4 tsp Sea salt
1/8 tsp Black pepper
8 strips Bacon ((cut in half to make shorter pieces))
1/4 cup Lemon butter sauce ((optional))

Steps:

  • Preheat the oven to the Broil setting. Place an oven-safe rack over a baking sheet.
  • Pat the scallops dry. Toss the scallops with lemon juice, garlic powder, salt, and pepper.
  • Arrange the short (halved) bacon slices in a row on a cutting board. Place a scallop at the end of one slice and roll up. Secure with a toothpick and place onto the rack over the baking sheet. Repeat with the remaining scallops and bacon.
  • Broil 6 inches from the heating element for 5 minutes. Flip the scallops and broil for 4-7 more minutes, until the bacon is crispy.
  • If desired, drizzle with lemon butter sauce right before serving.

Nutrition Facts : Calories 266 kcal, Carbohydrate 2.4 g, Protein 22.6 g, Fat 18.5 g, SaturatedFat 5.8 g, Cholesterol 29 mg, Sodium 436.9 mg, Fiber 0.1 g, Sugar 0.4 g, ServingSize 1 serving

BAKED SCALLOPS WITH BACON, SAUTEED APPLES AND CIDER SAUCE



Baked Scallops With Bacon, Sauteed Apples And Cider Sauce image

Provided by HappyCook80

Time 29m

Yield 4

Number Of Ingredients 9

4 slices bacon, quartered crosswise
16 large sea scallops
2 tablespoons unsalted butter
2 large Golden Delicious apples, each cored but unpeeled, cut into 8 wedges
1 pinch sugar
1/2 cup apple cider or apple juice
1 tablespoon fresh lemon juice
salt, to taste
freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 450 degrees F. Saute the bacon in a large skillet over medium-low heat just until it renders its fat, about 4 minutes, but do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe out the skillet. Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them, then place the bacon on top of the scallops. If the scallops are small, arrange in clusters of 2 or 3, and place a piece of bacon over each cluster. Bake until the bacon browns and the scallops are cooked, 10 to 12 minutes for large scallops and 8 to 10 minutes for small scallops. Meanwhile, heat the butter in the skillet until melted. Add the apple wedges, and sprinkle with the sugar. Saute over medium heat, stirring and turning, until the apples are golden, about 5 minutes. When the scallops are cooked, remove from the oven and spoon off the juices, you will have 1 to 3 tablespoons. Add the juices to the apples, along with the cider or apple juice and lemon juice. Heat, stirring gently, over high heat until the juices boil and coat the apples, 3 to 4 minutes. Place the bacon-topped scallops on each individual dinner plate, dividing evenly. Arrange 4 apple slices in a fan design on each plate. Spoon the skillet juices over the scallops. Season with salt and pepper to serve.

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

BAKED SCALLOPS WITH BACON, SAUTEED APPLES, AND CIDER SAUCE



Baked Scallops With Bacon, Sauteed Apples, and Cider Sauce image

Make and share this Baked Scallops With Bacon, Sauteed Apples, and Cider Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, quartered crosswise
12 -16 large sea scallops (about 1 lb. total)
2 tablespoons unsalted butter
2 large golden delicious apples, each cored and cut into 8 wedges
sugar
1/2 cup apple cider
1 tablespoon fresh lemon juice
salt
fresh ground black pepper

Steps:

  • Preheat oven to 450°.
  • Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown.
  • Transfer to a piece of paper towel and drain.
  • Discard the bacon fat and wipe the skillet clean.
  • Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops.
  • Bake 10-12 minutes just until the bacon browns and the scallops are cooked.
  • Meanwhile, beat the butter in the skillet until melted.
  • Add the apple wedges and sprinkle with a pinch of sugar.
  • Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes.
  • When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice.
  • Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes.
  • Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly.
  • Arrange 4 apples slices in a fan design on each plate.
  • Spoon the skillet juices over the scallops; season with salt and pepper and serve.

PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE



Pan-Seared Sea Scallops with Cider Sauce image

Categories     Low Fat     Quick & Easy     Wheat/Gluten-Free     Apple     Bacon     Scallop     Fall     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 bacon slices
1 cup apple cider
2 tablespoons cornstarch
16 medium sea scallops (about 1 pound)
1/4 teaspoon dried thyme
2 teaspoons fresh lemon juice

Steps:

  • Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
  • Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
  • Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

BAKED SCALLOPS



Baked Scallops image

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Provided by John Bragg

Categories     Seafood     Shellfish     Scallops

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  • Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  • Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g

BAKED BACON WRAPPED SEA SCALLOPS



Baked Bacon Wrapped Sea Scallops image

Make and share this Baked Bacon Wrapped Sea Scallops recipe from Food.com.

Provided by rocket_j_dawg

Categories     Very Low Carbs

Time 56m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs sea scallops
1/3 lb bacon, cut slices in half
1/4 lb butter, melted
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon seasoned salt

Steps:

  • Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking sheet, and bake in the oven for about 8 minutes, then turn over and bake for another 8 minutes or until the scallops are opaque.

Tips:

- Use large, fresh scallops for the best results. - If you don't have a kitchen torch, you can broil the scallops for a few minutes to brown them. - Be careful not to overcook the scallops, as they will become tough. - Serve the scallops immediately with the bacon-sautéed apples and cider sauce.

Conclusion:

Baked scallops with bacon-sautéed apples and cider sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and are complemented by the sweet and savory flavors of the apples and cider sauce. This dish is sure to impress your guests and is a great way to enjoy seafood.

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