Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Sizzling Scallops with Smoky Bacon and Onion

Scallops are one of our favorite foods, because they're so easy to cook and yet so decadent. Fresh, fat scallops are tender with a hint of chewiness and a sweet aftertaste, perfect for pairing with stronger flavors like bacon, which we've done in the dish below. Don't use just any onion; the Maui is mellow and lacks the harsh bite of other onions, so be sure to use that one if you can find it.

Ingredients: Print Ingredients

6 large scallops (recommended) or 12 small scallops
1 small Sweet Maui onion, chopped
1/2 pound high-quality smoked bacon, chopped
Extra Virgin olive oil
2 tblsp. sweet cream butter
1/2 cup white wine
1/2 lemon
Freshly cracked black pepper
Finely chopped Italian parsley (to garnish)


In a small pan, sauté bacon and onion together until bacon is crisp and onion is soft and golden. Remove from heat and drain excess fat and bacon drippings.

In another skillet, melt butter until hot, but not scorching. Add scallops and sear on both sides until brown. Squeeze lemon juice over the top to create a rich caramel colored crust. Remove scallops to a plate, and deglaze the skillet with butter and wine. Add the bacon and onion, then salt and pepper to taste.

How To Serve:

Arrange the scallops on a plate, and pour the warm bacon-onion mixture over the top of them. Sprinkle with finely chopped parsley to garnish.

Click here for a printable version of the recipe.

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