Best 2 Father In Laws Scallops With Sun Dried Tomatoes And Bacon Recipes

Indulge in a culinary journey with Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon, a tantalizing dish that combines the delicate sweetness of sea scallops with the tangy zest of sun-dried tomatoes and the smoky savoriness of bacon. This recipe promises a symphony of flavors that will delight your palate. Alongside this main course, explore a collection of complementary recipes, including a refreshing Cucumber Salad with Red Onion and Dill, a creamy and flavorful Mashed Avocado with Lime and Cilantro, and a delectable Grilled Pineapple with Coconut Rum Sauce for a sweet and tropical finish.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES

Scallops with Capers and Sun-Dried Tomatoes image

Categories Shellfish Tomato Sauté Scallop Bon Appétit

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
3 large garlic cloves, pressed
1 teaspoon minced lemon peel (yellow part only)
12 sea scallops
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Steps:

Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SCALLOPS WITH SUN-DRIED TOMATOES

Scallops with Sun-Dried Tomatoes image

A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

6 ounces uncooked penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

Tips:

Use high-quality ingredients. The fresher and better the ingredients, the tastier the dish will be. This is especially true for the scallops, which should be fresh and firm.
Don't overcook the scallops. Scallops cook very quickly, so it's important to not overcook them. Otherwise, they will become tough and rubbery. Cook them for just a few minutes per side, or until they are opaque and just cooked through.
Use a hot skillet. A hot skillet will help to sear the scallops and give them a nice golden brown crust. Make sure the skillet is hot before adding the scallops, and don't overcrowd the pan.
Season the scallops well. Scallops have a mild flavor, so it's important to season them well. Use a variety of spices and herbs to create a flavorful dish.
Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to prevent them from becoming tough and rubbery.

Conclusion:

Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. This recipe for Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon is a great way to enjoy this delicious seafood. The scallops are seared until golden brown and then simmered in a flavorful sauce made with sun-dried tomatoes, bacon, and white wine. This dish is sure to impress your family and friends.