This bay scallops recipe is a simple way to elevate your dinner tonight. The scallops are seared to perfection, smothered in parsley butter, and topped with crispy bacon bits. Gah, they're so good. Plus, the recipe is a breeze to whip up. All you have to do is follow 4 simple steps to make 'em and they're ready in no time!
Table of Contents
Why You'll Love This Recipe
- They're affordable. Bay scallops are a more affordable option than large sea scallops, yet they're just as delicious and luxurious.
- The flavor. Bay scallops are smaller in size than sea scallops, which makes them a bit sweeter, and they cook up a bit more tender.
- Easily customizable. Once these scallops are cooked, you can add them to any of your favorite sauces or dishes. A few of our favorite ways to cook 'em up in our house is to make scallop scampi.
- Fancy but easy. Scallops are a fine-dining dinner to make at home. They're usually a high-end option at restaurants, so you'll impress everyone you serve them to!
- Bay scallops- the star of this recipe.
- Salt and pepper- for flavor.
- Butter- used for cooking scallops and for the parsley butter sauce.
- Fresh parsley- as a garnish.
- Bacon bits- add a savory flavor and crispy, satisfying texture.
How To Make Bay Scallops
Step 1: Season scallops. Pat the scallops dry with a kitchen towel and season them with salt and pepper on all sides.
Step 2: Cook scallops. Heat a non-stick skillet over medium-high and add one tablespoon of butter to it. Once the butter is melted and the skillet is hot, add the scallops. Cook them for 5 minutes on each side over medium heat and then set them aside.
Step 3: Add the parsley. In the same skillet, add the remaining butter and parsley and cook for a few minutes until the parsley is wilted.
Step 4: Serve. Serve the seared bay scallops with the parsley butter and crispy bacon bits on top for that fine-dining finish. Enjoy!
Tips To Make The Best Recipe
- Make sure to rinse the scallops to remove any hidden sand and pat them dry with a paper towel before starting the recipe.
- If you use larger scallops, make sure to slice them in half and remove the tough side.
- Serve the cooked scallops with lemon wedges or squeeze a bit of lemon juice over them for additional flavor. Or top the pan-seared scallops with fresh grated parmesan cheese.
Storing and Reheating
In the fridge: Refrigerate any leftovers in an airtight container for 2 days. I recommend eating scallops when they're freshly cooked for the best flavor.
Reheating: My favorite way to reheat leftover scallops is in a pan over medium heat with a little butter or oil. Just warm on both sides for a few minutes.
More Popular Seafood Recipes
By the way, you can replace the shrimp in my garlic shrimp spaghetti recipe with these scallops and you'll have yourself a super yummy seafood pasta dish.
Oh, and for another super tasty pasta recipe that uses bay scallops, check out the video below.
- 6 scallops
- salt and pepper
- 2 tbsp. butter
- ¼ cup Parsley
- 2 tbsp. bacon bits
- Pat the scallops dry with a kitchen towel.
- Season them with salt and pepper.
- Heat a non-stick skillet to medium-high and add the butter. Cook until melted and add the scallops.
- Cook them 5 minutes per side at medium and reserve.
- In the same skillet, add the parsley and cook until wilted, just a couple of minutes.
- Serve the scallops with the parsley butter and bacon bits.
Serving Size:1 scallop
Amount Per Serving: Calories: 61Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 209mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 4g