Easy to make, and delicious to have, this recipe for Seared Scallops with Garlic Chilly Bacon is a delight that you should surely enjoy. The recipe has a bit of bacon mixed with a variety of spices and scallops. The unique blend of ingredients in the recipe makes it something that all people want to try and enjoy. The recipe is amazing in taste and gives a unique feeling of royalty and exuberance.
Health Benefits
Scallops are a great source of protein for the body. Not only are they believed to be based on 80 percent protein, they also are low on the calorie count. Thus, not only do you get to enjoy some good taste by having them, but you can enjoy them without feeling guilty.
Ingredients
packet of fresh scallops, containing 6 pieces inside it: 1
grams of diced bacon: 100
cloves of finely chopped garlic: 3
red chilies, diced and de-seeded: 3
olive oil
grams of butter: 50
salt and pepper for seasoning and taste
How To Make Seared Scallops with Garlic Chilly Bacon
- Gather the scallops that you have purchased and clean them thoroughly.
- Once clean, take out the adductor muscle that is often present inside scallops.
- Remember to properly score the scallops on both sides by using a knife.
- Place the scallops inside a bowl and use salt, pepper and olive oil on them.
- Now, take out a medium-sized pan and heat it on medium heat.
- Once the pan is heated, add the diced bacon to it and cook until they become crisp.
- Now, add the red chilies and sliced garlic and fry them until the garlic develops a deep shade of grey to it.
- Add olive oil and butter inside a pan now.
- Put the scallops inside the pan, along with the butter and olive oil, and keep them there until they become caramelized.
- Serve hot by putting the scallops under a bacon chili garlic topping. This makes for some amazing taste.
Trivia
Scallops may not look like it, but they really are animals. They come from the Phylum Mollusca group of animals and are high on protein. This group of animals includes snails, slugs, mussels and oysters, among many others.