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Firecracker Scallops

Firecracker Scallops

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
gguyon

gguyon

These are delicious sauteed scallops with a horseradish sauce and crispy bacon crumbled on top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 3118 mg
  • 125%

Based on a 2,000 calorie diet

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Directions

  1. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon.
  4. Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Laura
15

Laura

2/11/2011

This was really delicious!! I was not sure about the combination of flavors in this dish, but everything worked very well together and it was very easy. Other reviewers were right about it being salty-the next time I make it, I will lower the amount of garlic salt and add garlic powder to replace it because I think the bacon grease adds a key flavor component to the dish. Also, because I did not have horseradish sauce, I mixed up my own with horseradish, mayo, a touch of vinegar and pepper (you could make it with sour cream too, but I have a dairy issue). One other thing that I did was streamline in terms of pans used. I cooked the bacon in the microwave, then poured off the drippings. Also, I used a broiler safe skillet, and rather than move everything to a baking dish, I just added the final ingredients to the pan and put it under the broiler. It tasted amazing and dirtied fewer dishes! We will definitely be making this again-thank you so much for the recipe!!

Meghan
15

Meghan

6/15/2010

These are AMAZING! I had something similar at a restaurant and these were so much better!!

CFUCHSLAO
13

CFUCHSLAO

2/6/2012

I liked the concept of this recipe and will make again. However, as a few reviewers noted, salty as is. When you first begin making the recipe you do not realize that the scallops will be smaller once cooked. Then your eating 50/50 bacon and scallops. You do not need to add salt at all!! I can not imagine how this would have tasted had I added salt. Next time I might double the scallops and reduce the bacon to 3 slices.

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