Prepare scallops by rinsing and drying thoroughly with a paper towel. Scallops should be as dry as possible so they sear properly. Set aside while preparing the next few steps.
In a large skillet, cook chopped bacon over medium high heat until brown and crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate.
Add cream, parmesan, and butter to skillet with bacon grease and stir until butter and and cheese are melted. Bring to a boil and reduce heat to simmer for 8-10 minutes or until sauce has reduced by half. Add bacon back to the skillet and season sauce with salt and pepper to taste. Reduce heat to low until scallops are done.
In another skillet, heat olive oil over medium high heat. Make sure skillet is VERY shot before moving on.
Add scallops to skillet, flat side down. Sear for one minute, then use tongs to flip scallops to opposite flat side. Sear for another minute, then remove scallops to a paper towel-lined plate.
Serve scallps on a bed of creamy bacon sauce and garnished with chopped chives for garnish.
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