Main CourseReader ratedQuick & Easy

Spicy Scallops Delight

★★★★★ 4.7 (15 reviews)

If you love bold flavors and tender seafood, this recipe is perfect for you. Quick to prepare and packed with a spicy kick, it’s sure to become a favorite for any meal.

◷30 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Crisp and Crumble Bacon

Start by cooking the bacon in a large, deep skillet over medium-high heat until it’s nice and crispy, which usually takes about 10 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate to drain, but keep about a tablespoon of the bacon fat in the pan. When the bacon has cooled down, crumble it into small pieces.

Preheat the Broiler

Next, preheat your oven’s broiler and move the rack so it’s about 6 inches from the heat.

Sear scallops in butter

Now, heat the reserved bacon fat in a clean skillet over medium heat. Add the butter and garlic salt, stirring until the butter melts completely. Toss the scallops into the skillet and cook them until they develop a light golden-brown crust, about 4 minutes on each side.

Assemble Scallops with Sauce

Once the scallops are nicely seared, transfer them to a baking dish. Pour the buttery sauce from the skillet over the scallops, then drizzle with horseradish sauce and sprinkle the crumbled bacon on top.

Broil Until Bubbling

Pop the dish under the broiler just long enough for the sauce to bubble, which should take about a minute. Keep an eye on it so it doesn’t burn, and then it’s ready to serve!

Why You’ll Love This Recipe

This dish combines the sweet, tender flavor of scallops with a bold, spicy kick. It’s quick to prepare and feels fancy enough for special occasions. The balance of heat and freshness makes every bite exciting.

Serving Suggestions

Serve with steamed jasmine rice or a light salad to balance the heat. A squeeze of fresh lime juice on top adds a bright, zesty finish. Pair with a crisp white wine or sparkling water for a refreshing contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to avoid rubbery scallops. It’s best enjoyed fresh but can be frozen if needed for longer storage.