Pan-Seared Scallops With Cider-Thyme Sauce & Bacon

Prep Time
Cook Time
Ready In

"This works best with a well-seasoned cast iron skillet."

Original recipe yields 4 servings


  • Serving Size: 1 (289.4 g)
  • Calories 505.9
  • Total Fat - 39.6 g
  • Saturated Fat - 18.7 g
  • Cholesterol - 125.2 mg
  • Sodium - 1191.1 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.5 g
  • Protein - 28.9 g
  • Calcium - 22.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Place cider, broth, 2 thyme sprigs, wine, Pernod and ginger in a small nonreactive saucepan over medium heat. Bring to a boil and cook until reduced slightly. Remove thyme and ginger pieces. Set aside. (do not add butter yet)

Step 2

Pat scallops dry with paper towels. Warm 1 tablspoon each olive oil and butter in a 10-inch cast iron skillet over medium heat for 2 minutes.

Step 3

Add 8 scallops and brown for 2-3 minutes per side. Remove to a warm plate and cover with foil. Repeat with remaing oil and butter and 8 scallops.

Step 4

Return the saucpan to medium-low heat. Once sauce is simmering slightly, reduce heat to low and whisk in 1 tablespoon of the cold butter. Once incorporated, whisk in another tablespoon. Turn off heat and whisk in remaining butter, 1 tablespoon at a time.

Step 5

Place 4 scallops on each of 4 warmed plates and ladle about 1/4 cup sauce over each plate. Sprinkle each plate with 1 tablespoon bacon and garnish with a thyme sprig.

Step 6

Serve immediately.

Tips & Variations

No special items needed.



My daughters and I all enjoyed these yummy scallops today. They were seared in a cast iron skillet where it formed a nice crust and were cooked perfectly. I made the sauce as directed but found that it didn't balance out the scallops as it was slightly harsh. I also added some salt and pepper to bring out the natural scallop flavor. But all-in-all we enjoyed them. Thank you Mikekey for sharing.

review by:
(13 Mar 2016)


Wonderful - served with salad for a very nice dinner! I skipped the wine and the pernod but otherwise made as directed. Thanks for sharing!

review by:
(23 Jan 2016)