Firecracker Scallops
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
37
Spice
42
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Bacon (drippings)2 tbsps
Butter2.25 tsps
Garlic Salt450 g
Sea Scallops2 tbsps
Horseradish SauceDirections:
1
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes
2
Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings
3
Crumble the bacon once cool to the touch
4
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
5
Heat the reserved bacon drippings in a separate skillet over medium heat
6
Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely
7
Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side
8
Transfer the scallops to a baking dish
9
Spoon the butter sauce over the scallops
10
Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon
11
Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute