Can I use premade dried bread crumbs?

I want to say yes, but I'm going to say no. I promise that the extra step of making your own bread crumbs that are cooked up in bacon drippings is going to be SO WORTH IT.

What do you mean by dry scallops?

Scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer, but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!

What's the best way to flip over scallops to cook them on the other side?

We want to make sure to preserve that glorious sear on the bottom, so I like to slide a small spatula under each one to loosen it up, and then turn it with tongs. Once you are a scallop-cooking expert, you might find that you can flip them using just the spatula!

Have a question that I didn't cover?

Pop your question in the comments section below and I promise to answer pronto!

Scallops in Maple Cream Sauce

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5 from 4 reviews

This easy recipe for scallops in maple cream sauce features a sweet and salty, creamy sauce flavored with maple and bacon for a dinner party worthy supper!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 slice of bread, any kind
4 slices bacon, chopped
2 tablespoons olive oil
8 sea scallops (I usually serve four per person, but feel free to add or subtract as you like!)
Salt and pepper
1/4 cup maple syrup (use the real stuff!)
1/2 cup heavy cream
Chopped parsley for garnish

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Instructions

Put bread in food processor and process until you have breadcrumbs. Set aside.
Put bacon in a large skillet (a cast iron one is great if you have one) over medium high heat. Cook until bacon is nice and crispy. Scoop out the bacon and drain on paper towels, leaving the drippings in the pan.
Add the breadcrumbs to the bacon drippings and stir until golden and crispy. Scoop those out and set aside.
When crumbs are done, make scallops. Add the olive oil to that same skillet over high heat and season both sides of scallops with a little salt and pepper.
Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear.
Turn the scallops over (tongs work best for this) and sear the other side. Remove and set aside. (I know, a lot of setting aside going on!)
Add the maple syrup to the skillet and let it warm up for one minute. Whisk in the cream and cook for one more minute. Stir in the bacon, and lastly, put those scallops back in so they get nice and coated with the sauce.
Divide the scallops among warmed plates, the sauce from the skillet over the top and scatter generously with breadcrumbs and chopped parsley.

Notes

- Scallops: You want the big sea scallops for this recipe, not their smaller bay scallop cousins. They are pretty reliably at the fresh seafood counter at your grocery story. Get dry scallops if you can (the kind that aren’t pre-treated with preservatives).

- Bacon: We love using thick cut bacon for this recipe because it packs a bigger flavor punch, but you can also use the regular thinner cut kind.

- Maple Syrup: Use the real kind for this recipe…none of that artificial stuff. I promise it’s worth the splurge.

Find it online: https://www.framedcooks.com/scallops-in-maple-cream-sauce/