Bacon and Scallops with Horseradish Sauce

    30 min

    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.

    45 people made this

    Serves: 2 

    • 5 rashers streaky bacon
    • 1 tablespoon bacon drippings
    • 30g butter
    • 2 1/4 teaspoons garlic salt
    • 450g scallops
    • 2 tablespoons horseradish sauce

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Preheat the grill and set the cooking rack about 15cm from the heat source.
    3. 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.
    4. 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.
    5. Bake the scallops under the preheated grill until the sauce begins to bubble, about 1 minute.

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    Average global rating:

    Reviews in English (48)


    This was really delicious!! I was not sure about the combination of flavors in this dish, but everything worked very well together and it was very easy. Other reviewers were right about it being salty-the next time I make it, I will lower the amount of garlic salt and add garlic powder to replace it because I think the bacon grease adds a key flavor component to the dish. Also, because I did not have horseradish sauce, I mixed up my own with horseradish, mayo, a touch of vinegar and pepper (you could make it with sour cream too, but I have a dairy issue). One other thing that I did was streamline in terms of pans used. I cooked the bacon in the microwave, then poured off the drippings. Also, I used a broiler safe skillet, and rather than move everything to a baking dish, I just added the final ingredients to the pan and put it under the broiler. It tasted amazing and dirtied fewer dishes! We will definitely be making this again-thank you so much for the recipe!!  -  11 Feb 2011  (Review from Allrecipes US | Canada)


    These are AMAZING! I had something similar at a restaurant and these were so much better!!  -  13 Jun 2010  (Review from Allrecipes US | Canada)


    I liked the concept of this recipe and will make again. However, as a few reviewers noted, salty as is. When you first begin making the recipe you do not realize that the scallops will be smaller once cooked. Then your eating 50/50 bacon and scallops. You do not need to add salt at all!! I can not imagine how this would have tasted had I added salt. Next time I might double the scallops and reduce the bacon to 3 slices.  -  06 Feb 2012  (Review from Allrecipes US | Canada)