Modu Recipes

Striker Chef's Herb Butter Pan-Seared Scallops with Bacon Cream Sauce

A premium Western-style dish that pairs pan-seared scallops with deep bacon cream sauce and refreshing apple topping, maximizing texture with a crosshatch score.

🙋 Recommended for

  • ⭐ Those who want to showcase high-end Western cuisine that rivals restaurant course meals at home parties or celebrations.
  • ⭐ Those who desire a classic harmony of tender, chewy scallops and a rich bacon cream sauce.

Ingredients needed 🛒2 servings

  • 5 frozen pen shells scallops
  • 2 slices bacon
  • a handful of cabbage or baby cabbage
  • 1 shallot
  • 1/2 clove garlic
  • 2 sprigs thyme
  • 1 tablespoon butter
  • 150ml heavy cream
  • a pinch of pepperoncino
  • salt to taste
  • pepper to taste
  • 2 tablespoons vegetable oil
  • 1/8 apple
  • a little cilantro

Recipe 🍳

  1. Slice the shallot and mince the garlic. Cut the bacon into thin strips for crispy cooking.
  2. Press the scallops firmly with paper towels to thoroughly remove moisture. Remove the tough side membrane and make shallow crosshatch cuts on one side.
  3. Season both sides of the scallops with salt and pepper. Place them cut-side down to allow excess moisture to drain further.
  4. Add a thin layer of vegetable oil to a pan and heat over the highest heat until smoking. Place the scallops in the pan to achieve a perfect brown Maillard color.
  5. Flip the scallops, then immediately turn off the heat. Add 1 tablespoon butter and thyme, and continuously baste (arroser) the melted butter over the scallops using a spoon to infuse flavor. Remove the scallops and let them rest.
  6. In the same pan, add the sliced bacon and stir-fry over medium heat until the fat renders and the bacon is crispy. Remove the bacon and strain the oil separately.
  7. Leave a small amount of oil in the pan, add the shallot and minced garlic, and stir-fry. Gradually add back the strained meat and scallop oils to maximize flavor.
  8. Add 150ml heavy cream and bring to a simmer over low heat, cooking gently. Season with spicy pepperoncino and salt, then mix in the crispy bacon to create the cream sauce.
  9. Add the shredded cabbage to the sauce and cook lightly for about 30 seconds to add volume.
  10. Spread the bacon cream sauce and cabbage on a plate. Top with the rested pan-seared scallops. Garnish with finely diced apple and cilantro for balance.
  1. Cut vegetables and bacon. Thoroughly dry scallops, score them, and season.
  2. Sear scallops over high heat until golden, turn off heat, and infuse with butter and thyme. Remove.
  3. Crisp bacon in the pan, separate oil. Sauté shallot and garlic in the same pan, then add cream and pepperoncino to make the sauce.
  4. Lightly cook cabbage in the sauce. Plate with sauce, scallops, and finish with diced apple and cilantro.

Cooking tips 💡

  • The key to scallops is high pan temperature and perfect moisture removal. Residual moisture or low heat will cause them to release juices and become tough.
  • Be sure to turn off the heat immediately after flipping the scallops to prevent the butter and thyme from burning, allowing only their aroma to infuse gently.
  • The rich creaminess of the sauce is nicely balanced by the fresh diced apple and cilantro leaves served at the end.

Shop ingredients on Coupang(Ad)

scallopsbaconcabbage (or baby cabbage)shallotgarlicthymebutterheavy creampepperoncinosaltpeppervegetable oilapplecilantro
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