About this recipe:This is a wonderful way to serve scallops. Scallops are sauteed, topped with horseradish sauce and garnished with crumbled bacon. Perfect for lunch or dinner.
5 rashers streaky bacon
1 tablespoon bacon drippings
2 1/4 teaspoons garlic salt
2 tablespoons horseradish sauce
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Method Prep:10min › Cook:20min › Ready in:30min
Cook the bacon in a large, deep frying pan over medium-high heat until crisp, about 10 minutes. Drain on a kitchen towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch.
Preheat the grill and set the cooking rack about 15cm from the heat source.
Heat the reserved bacon drippings in a separate frying pan over medium heat. Stir the butter and garlic salt; allow the butter to melt completely.
Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle with horseradish sauce over and sprinkle with the crumbled bacon.
Bake the scallops under the preheated grill until the sauce begins to bubble, about 1 minute.