I’m trashing up some deviled eggs for you today! I love a classic deviled egg, perfectly balanced with acid and mustard. Every bite is perfection…
But let’s be real, everything is better with bacon and cheese.
Carrot Cake Shots
I have to tell you, I don’t do well with shots in general, at least straight shots of liquor. I used to think I could hold my liquor when it came to shots and learn many a time, absolutely not. Just, NO.
But cake in a shot? Sign. Me. Up. Cake in a shot might be the best idea (and only way) for me to enjoy shots from now on. [Read more…]
French Fry Nachos
March Madness has been waiting for a snack like this…
I wish I could say I thought of this in an effort to give you the perfect snack food for the final rounds of NCAA March Madness, but I am not that into basketball (I’m a football girl!).
The idea for this unbelievably gorgeous mess of French fry nachos stems solely from a photo of French fries Julie from The Little Kitchen posted on Instagram.
Her favorite food? French fries. My favorite food? Guacamole. Put them together aaaaaaaand….
[Read more…]Welcome to the new Cake ‘n Knife!
Welcome to the new Cake ‘n Knife! What a change right?! Since the whole site is pretty much the coolest thing ever and there’s a bunch of new stuff, I wanted to take a second to show you around!
I’ve been waiting to do this site redesign for what feels like forever (reality, just a few months), but it was so worth waiting to have Lindsay from Purr Design create my new site. She is AWESOME and was so amazing to work with, despite my annoying questions and over sharing. Plus I spent time with her and Taylor in Disney and, wow, they are just the best couple ever. You know that couple that everyone wants to be? Yea, that’s totally them.
I can’t really decide where to start because there are so many new, exciting things! [Read more…]
Boozy Orangeade
I love a big glass of orangeade on a warm spring day! Especially when it’s a homemade boozy version, like this one right here.
This week has been a particularly long week. The days have been going by so slowly and the nights have been filled with preparations for the new site, so I am utterly exhausted. I feel just like I did after traveling for 5 weeks straight, except it’s only been a week and a half of go go go go! I don’t think I’ve been so excited about it being a Friday in a realllllly long time. It’s to the point where I could start singing that “It’s Friday, Friday, Friday, oh!” song and not completely cringe at myself. [Read more…]
Berry Cheesecake Eggrolls
You know when you want cheesecake but are too lazy to actually make a cheesecake? That’s exactly the moment that I thought up these bad boys.
I had all these leftover berries and wanted to turn them into a cheesecake, but had no patience to take the time to bake an entire cheesecake. Why not throw it in a crisp egg roll wrapper that would satisfy my craving within minutes versus hours?!
Cheesecake craving solved!
Asian Guacamole
One thing everyone should know about me – guacamole is my favorite food. I mean, I love pasta and chocolate and cookies and, well, everything else come to think of it… But that one food that I can’t live without?
Oh yea, it’s definitely guacamole. [Read more…]
Migas
Waking up to a plateful of migas is the best feeling in the world. The scent of fresh cilantro and eggs, the bright and playful colors – it is a giant plate of sunshine, just waiting to be gobbled up.
March 17th is coming soon, which inevitably means March 18th will follow with a mean hangover for anyone who had a little too much fun celebrating the night before. You all know I am not a huge breakfast person, but after one too many glasses of wine the night before, I can always go for a big plate of something breakfast-y to help me feel normal again. [Read more…]
Guinness Braised Short Rib Sliders
Guinness Braised Short Rib Sliders are the bomb dot com St. Patrick’s Day appetizer you will love to get down on. Simply cook up the meat in a slow cooker or pressure cooker, and all the work is done! They are great for serving up at a party, but I wouldn’t judge you if you hoard them all to yourself…
When I went to Ireland last summer, all I wanted to do was fly Kya over and stay there forever. I absolutely fell in love with the food, the people, the Guinness and Bulmers, and the fact that everything is SO GREEN.
I am still secretly hoping I can escape to a small fishing village with my family where Kya can herd sheep and I can open a tiny bakery… [Read more…]
Crispy Roasted Broccoli with Roasted Garlic Aioli
This is the only way I will eat broccoli from now until forever. After too many meals of steamed broccoli, I’ll admit I was getting bored with the vegetable. The texture was becoming monotonous and I was feeling uninspired. On a particularly lazy evening after a too-long week, Ben was making dinner and decided to roast the broccoli.
As soon as I tried it, I was hooked. Even though it only had a little salt and pepper, the crispy texture and roasted flavor completely rocked my world and changed how I thought about the vegetable I once called boring. Isn’t it amazing how simply changing the way you cook something completely changes the whole dish? [Read more…]
Sparkling Cosmopolitans
Whenever I sit down to sip a cosmopolitan, I always get drawn back to those initial episodes of Sex and the City. I may have been too young to have enjoyed a cosmopolitan when I first starting watching the show with my mom, but that didn’t stop me from sipping on cranberry juice, pretending I was a young single woman in Manhattan.
I still wonder just how Carrie Bradshaw was able to go to glitzy restaurants, afford Gucci and Prada, and a gorgeous little studio apartment on a columnist’s budget… [Read more…]
Roasted Citrus & Herb Red Snapper
Hey there, good lookin’…
I just got back from Food Blog Forum in Orlando and let me tell you, arriving at 1am in 10 degree weather was a shock I was not prepared for. I am missing the warm weather, sunshine (even though it only graced us for a day), and especially the magical setting. I’ll overwhelm you with details and photos tomorrow, but my oh my did I feel spoiled this weekend!
Since I am missing the sunshine state rather fervently at this particular moment, I have to share this red snapper recipe with you. Doesn’t it just scream Florida to you with all those lemon and orange slices? [Read more…]
Cinnamon Coffee Ice Cream
When I first went to Nashville, I stayed at the Omni Nashville which houses Bongo Java, a Nashville coffee company that makes the BEST cinnamon coffee drink I’ve ever tasted. It’s called The West End and I probably inhaled drank at least 5 of them over the course of 2 days. The balance of coffee and cinnamon was something that my boss and I were fawning over with every sip.
[Read more…]Fennel Lemon Mint Vodka Fizz
Fun fact: I do not like black licorice. However I love fennel.
Weird, right?
Using fennel in cocktails is my favorite way to enjoy fennel, even when it’s not in season. The fennel syrup that both flavors and sweetens this cocktail is so addictive. I will simply add it to club soda and enjoy a handcrafted refreshing soda any afternoon. [Read more…]
Spicy Miso Glazed Chicken Wings
It’s time to grab those napkins.
I’ve been really into not-so clean, very messy foods lately. I’ve eaten more pizza, barbecue, and anything else you can imagine that leaves your clothes stained with the first bite over the past few weeks than I ever have before. My eating habits tend to reflect my overall stress level and since it’s been on the rise over recently, I am all about the messiest foods I can get my hands on. [Read more…]
Savory Chicken Caprese Galette
A galette is one of my favorite ways to create a simple and easy dinner or dessert. It requires little finesse and even when it looks like a mess, it still looks beautiful.
I am huge fan of anything caprese. When I first visited Italy, I tried a caprese salad for the first time and was in shock when I realized that it was composed of only a few ingredients. Every bite is perfectly balanced with acid, sweet, and salt. Despite not having been to Italy in a few years, I still find myself drawn back to this flavor combination. [Read more…]
Oscar Chambord Royale
Toast the season with an Oscar Chambord Royale! Served up in festive style, this simple cocktail is perfect for any watch party you have planned – or even for Valentine’s Day. Cheers!
I look forward to the Academy Awards every year. I love all the outfits, interviews, and speeches that carry on even after they start the music to cut them off. And this year, one of my absolute favorite actors/performers/all-around too talented guys, Neil Patrick Harris, is hosting so you know I’ll be watching every single second.
Out of all the movies this year, The Theory of Everything is my favorite. The story of strength, determination, and inspiration really struck a chord with me. Turning this movie into a recipe seemed nearly impossible when I first thought about it. However because Stephen was and still is so brilliant and complex, that inspired me to go ultra simplistic with the recipe to honor the film and the Oscars. Plus, in reality, Stephen met his wife at a New Year’s party, so it had to have champagne! [Read more…]
Nutella Icebox Stacks
Nutella Icebox Stacks are the EASIEST dessert in the entire world! Layers of whipped Nutella, raspberry compote and cookies make these little stacks of heaven. It’s the perfect Valentine’s Day dessert to surprise everyone with!
Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission.
If you need a last minute dessert recipe for Valentine’s Day tomorrow, I’ve got you covered!
These icebox stacks come together in mere minutes and freeze overnight, so you can wake up tomorrow morning with an indulgent layered dessert that is sure to impress anyone.
The layers of flavor in these perfectly portioned individual stacks is so heavenly, you’ll end up finding any excuse to make these, even when Valentine’s Day is long gone. I mean, it’s NUTELLA whip layered with raspberry compote and Nilla Wafers (my three favorite things combined in one bite). [Read more…]
Ginger Pomegranate Martini (aka Love Potion #9)
You know that song “Love Potion #9”? I know we typically hear it during Halloween parties, but it’s been stuck in my head for weeks (absolutely no idea why!). Lately the only way I’ve been able to get anything out of my head is by making into food – which has got to be some sort of strange talent right?
Ladies and gents, allow me to present Love Potion #9. [Read more…]
Pan Seared Scallops with Bacon Cream Sauce
Pan Seared Scallops with Bacon Cream Sauce are cooked perfectly, then served up on a bed of that dreamy bacon-packed sauce… If you are looking to impress anyone with your skills in the kitchen, this is the one dish that’ll steal their hearts every single time.
about these pan seared scallops with bacon cream sauce
This is how you open a date-night dinner to remember. For Valentine’s Day this year, I wanted to give you all a recipe that will is the perfect way to show someone serious love. Also show yourself how much you love YOU.
Because there’s no other way to say “I love you” than perfectly seared scallops nestled in bacon cream sauce.
I mean, seriously, is there anything that bacon cream sauce can’t make magical?
This dish is honestly the one meal I will bust out when I am trying to impress.
Easy to make and gorgeous. It doesn’t get much better than that.
BTW, you can totally turn this into a full meal alongside some couscous and asparagus! YUM.
isn’t it hard to cook the perfect pan seared scallops?
I think scallops terrify a lot of people because they can go from silky to rubber in about 10 seconds. However, if you keep a close eye on them, even if you pull them a little early and let them rest, they come out perfect in just about 2 minutes or less.
Really the scallops are the easy part. I can hear you rolling your eyes, but really, they are easy!
The one thing I do have to say is that you HAVE to follow the instructions to the letter for cooking these pan seared scallops.
All I can say is that Gordon Ramsey really knows what he is talking about.
No matter how many times I make these scallops, they always turn out perfectly cooked and golden. It’s a technique that is really hard to screw up, so cooks of any skill level can master it easily!
The difficult part of this recipe is keeping yourself from sticking your face in this bacon cream sauce and inhaling it all. Your date actually might still be licking the plate to get every little drop of this sauce before you take it away.
ingredients
bacon – I recommend using a thick-cut bacon (I like the Wright brand personally!) because the thicker pieces really stand out in each bite. However you can use whatever your favorite is – the flavor will come through in the sauce!
butter – unsalted butter is best here because the salt content in the bacon brings enough salt to the party!
heavy cream – use heavy whipping cream for this recipe. It adds the richness to the creamy sauce!
parmesan – I always recommend buying a block of parmesan and grating it yourself for the recipe. You can buy it pre-grated, but the flavor is just never as good.
oil – I used canola oil to sear the scallops, however you can also use grapeseed oil or vegetable oil. You want a light oil that has a high smoke point.
scallops – be sure to buy fresh, not frozen, diver scallops for this recipe! You want them to be fresh, because frozen scallops tend to retain water and don’t sear off as well. This is the recipe to splurge on so opt for the freshest you can find!
this recipe’s must-haves
The one knife I rely on day in and day out in the kitchen is this stunning chef’s knife. Seriously, having a good quality knife is the best investment you can make for your skillet!
You will need a nonstick skillet and a saucepan because both are a must for this recipe, and so many others, of course!
More seafood appetizer recipes to explore: Crab Rangoon Dip | BBQ Bacon Wrapped Shrimp | Honey Lime Shrimp Tostadas | Spicy Tuna Poke Wonton Cups
here’s how to make pan seared scallops with bacon cream sauce
cook bacon
Heat a medium skillet over medium-high heat. Once hot, add bacon and cook until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towel to drain.
make cream sauce
Keep the bacon grease in the skillet! Add in the butter, cream, and parmesan. Cook over medium heat, stirring constantly, until the sauce is reduced by about half.
Stir in the cooked bacon and season with salt and pepper to taste. Keep warm over low heat while you cook the scallops.
sear scallops
In a separate large skillet, add olive oil and cook over medium-high heat until it shimmers. While that’s heating, pat the scallops dry and season with salt and pepper.
Make sure the pan is hot, then add the scallops to the pan working in a clockwise motion so the scallops are in a circle in the pan. By the time you add the last scallop, it’ll have been just about a minute. Flip the scallops in the order you added them to the pan. They should be golden brown, so if they aren’t, wait to flip them another 10 to 15 seconds.
Sear on the other side for 1 minute, then remove to a plate lined with paper towel to drain. Serve scallops over a layer of the cream sauce and garnish with freshly chopped chives.
tips for success
using frozen. I highly recommend using fresh, but if you have frozen, be sure to thaw them in the refrigerator overnight before you plan to cook them. Be sure to pat them dry well. I recommend letting them sit of paper towels with a paper towel on top for 10 minutes to absorb excess moisture.
give them space. Make sure you are giving those scallops some space in the pan! If they get too close together, they will boil instead of sear which you don’t want!
do not touch! While the scallops sear, do not touch them unless it is to flip them ONCE. The searing process shouldn’t be interrupted!
is this recipe keto-friendly?
When I made this recipe, I didn’t intend for it to be keto-friendly, but it turns out it is! It’s a great fat bomb recipe (or so I’ve been told my keto friends!), so it works well for that diet.
Need more inspiration for Valentine’s Day recipes? Check out my Valentine’s Day recipe page!
how long does it take to pan sear scallops?
It takes just 2 minutes! These cook up fast, so be sure to have the sauce ready to go before you start cooking the scallops.
what can I do with any leftover bacon cream sauce?
If you happen to have leftover bacon cream sauce, there are some awesome ways to use it up:
- Mix it into your mashed potatoes or cauliflower puree.
- Top your grilled steak or chicken with it.
- Use it on top of roasted or steamed asparagus (a personal favorite of mine!)
- Mix it into the filling for deviled eggs.
what to serve with pan seared scallops
You can serve these as an appetizer on their own, or serve a smaller amount of people for a main dish. If you are serving it as a main dish, I recommend serving them with the sauce over pasta! The cream sauce is ideal for coating noodles. You can also serve these scallops with a side of roasted potatoes and a side salad.
If you are serving these for Valentine’s Day or another romantic occasion, I have a list of Valentine’s Day drinks to use for inspiration! For a full meal, check out my Valentine’s Day menus for more dishes to serve with these scallops.
Finally, if you make these pan seared scallops with bacon cream sauce, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Pan Seared Scallops with Bacon Cream Sauce
If ever there was a recipe to seal the deal on date night, this one is it.
Print
Pin
Servings:
equipment
ingredients
- 6 slices bacon chopped
- 1/2 Tbsp unsalted butter
- 1 cup heavy whipping cream
- 1/2 cup Parmesan freshly grated
- 1/2 tsp canola oil
- 6 large fresh diver scallops
- Salt & pepper
- Chopped chives for garnish
instructions
- In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
- In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it’s really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
- Serve the scallops over a layer of bacon cream sauce. Garnish with chives.
nutrition
Serving: 3scallops with sauce | Calories: 751kcal | Carbohydrates: 10g | Protein: 30g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 1495mg | Sugar: 4g
Calories: 751kcal
Baked Three Cheese Ricotta Gnocchi with Tomato Sauce
Oh holy gooey cheesiness…
I have to admit; I still haven’t mastered potato gnocchi from scratch. BUT this ricotta gnocchi is so simple to make and so pillowy soft, I don’t think I will ever need to learn how to master potato gnocchi. [Read more…]
Super Bowl Recipe Round Up
It’s that time of year again…. SUPER BOWL SUNDAY!!! As an intensely passionate lover of food, this is one of those ultimate food holidays that I can’t wait for. Especially because game day snack usually involve everything fried, cheese, and anything but healthy. It’s another day for indulgence and I relish every second of it!
This year I had to do a Super Bowl Recipe Round Up of my favorite indulgent recipes that I’ve featured over the past 2+ years. Get ready to start drooling and try not to lick the computer screen, folks… [Read more…]
Soft Batch Mini M&M Cookies
I looooooooove soft cookies.
I know that some of you out there love a crispy cookie, but I absolutely cannot stand it when a cookie is hard and crunchy. I much prefer soft, pillowy cookies that practically melt in your mouth. Especially in miniature form, because that means you get to eat 4 or 5 cookies instead of one big cookie, right? [Read more…]
Creamy Charred Tomato Soup with Garlic Croutons
If you follow me on Instagram you know that I had a whirlwind 24 hour trip to Dallas this week. It was snowing in Denver when I left and it’s still pretty darn cold here after the quick jaunt to Texas, so I am ready to warm up with a big ol’ bowl of this oh-so addictive soup…
The rustic, charred tomato flavor in this soup is exactly what makes me come back to it bite after bite after bite. All to often, tomato soup can be flat in flavor and very one note, requiring me to pair some sort of sandwich with it to feel truly satisfied. [Read more…]
