THE RECIPE JOURNAL · Main Course
Scallops with a Kick
This dish brings together tender scallops with a spicy twist that’s sure to excite your taste buds. Perfect for a quick weeknight dinner or impressing guests with bold, flavorful seafood.
FROM THE KITCHEN • Scallops with a Kick
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a large, deep skillet over medium-high heat until it’s nice and crisp, about 10 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to drain, but don’t toss the bacon fat—save about a tablespoon of the drippings in the pan. When the bacon has cooled, crumble it into bite-sized pieces.
02
Step 2
Next, preheat your oven’s broiler and move the rack so it’s about 6 inches from the heat source.
03
Step 3
In a separate skillet, warm up the reserved bacon drippings over medium heat. Stir in the butter and garlic salt, letting the butter melt completely and blend with the drippings.
04
Step 4
Add the scallops to the butter mixture and cook them until they develop a light golden-brown crust, about 4 minutes on each side. Once they’re nicely seared, transfer the scallops to a baking dish and spoon the buttery sauce over them.
05
Step 5
Drizzle the horseradish sauce on top, then sprinkle with the crumbled bacon. Pop the dish under the broiler for about a minute, just until the sauce starts bubbling. Keep an eye on it so it doesn’t burn!
Why you’ll love it
This dish combines the delicate sweetness of scallops with a spicy twist that awakens your taste buds. It’s quick to make and feels fancy enough for a special dinner or a weeknight treat.
How to serve
Serve with a fresh green salad or steamed vegetables to balance the spice. A side of rice or crusty bread works well to soak up any flavorful sauce.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently to avoid toughening the scallops, or enjoy cold in a salad the next day.
