Date Night, Dinner ideas, New Year's, Quick and easy recipes, Seafood

Best Pan Seared Scallops with Bacon

These sweet and succulent Pan Seared Scallops are made with the addition of Bacon are sure to make for a memorable meal.

With Valentine’s day right around the corner, this recipe will come as a surprise to anyone who has the chance to dine with you.

This recipe is not only super simple to make it’s also quick because it can be served in less than 30 minutes.

All you will need is half a pack of bacon, butter, garlic, parsley along with salt and pepper.

Plus if you make this at home, you can make more than you would ever be served dining out on of the busiest days of the year = Valentines day.

HOW LONG TO SEAR SCALLOPS

You do not want to over cook scallops as they will not be as soft and become rubbery. So the rule of thumb is 1 1/2 mins on each side. You want them translucent in the center yet slightly browned on the outside!

This recipe can be done with just one skillet and enjoyed for have the price of what you would be charged in the restaurants.

Serve with my suggested side below “Shredded Brussel Sprouts“ and you have yourself a romantic dinner for two.

While some people opt for Steak or Lobster, why not try something a bit different this time around? They are such a good choice and are sure to impress just the same.

Plus you would never get this many scallops at the restaurants anyway. So go all out that is what home cooking is all about right?

These scallops are defiantly good on their own, however if you wanting a meal then your going to want to pair it with something.

Plus if you choose to do as I have, and serve them with shredded brussel sprouts then you will only need one pack of bacon for this entire recipe.

So follow along and you can have this whole dinner on the table in under 1 hour, or if your just doing the scallops 20 minutes.

Start by saute the bacon, till near krispy, remove and set aside.

Dry the scallops then season with salt and pepper

Place in the frying pan and saute with a little red pepper flakes on each side for 5 minutes, flip.

Once the bacon and scallops have been cooked, set on a plate.

In the remaining bacon fat, add 1 tsp of butter, crushed garlic and parsley. Saute for 2 minutes till fragrant then add the cooked bacon back.

Turn off the heat, and toss back in the cooked scallops. Are you drooling yet?

The bacon fat sears the scallops to perfection!

Serve with my Shredded Bacon Brussel Sprouts

Looking for a side dish? Try my Shredded Brussel Sprouts with Bacon recipe here!

Looking for a Lobster recipe? Try my Broiled Lobster Tails here!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.

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Date Night, New Year's, Seafood, Slow Cooker recipes, Soups & Stews

French Onion Soup with Broiled Scallops

Gallery October 2, 2022 Jacqueline Leave a comment

This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.

Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!

FRENCH ONION SOUP BOWLS

Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.

Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.

Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.

However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.

Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.

Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.

But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.

As long as you are using a good food processor such as the one I use and recommend below.

Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.

I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.

So if you have any any leftovers “which is highly unlikely” unless it’s just you, then you can enjoy it over the next few days or share with those lucky enough to be around the kitchen with you.

To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.

Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.

And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.

Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.

More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Date Night, Dinner ideas, New Year's, Pasta, Quick and easy recipes, Seafood, Skip the takeout

Creamy Parmesan Chicken and Scallop Pasta

This Creamy Parmesan Chicken and Scallop Pasta is served in a creamy white sauce and is super simple to make and is sure to impress.

I like to use penne pasta for this dish, however you could use fettuccine too.

Drizzle with fresh lemon juice and enjoy!

You don’t have to wait for only a special occasion for this dish, if you have a seafood lover in your life they are sure to enjoy this anytime of the year.

You will want to start by chopping your onion and then mincing your garlic, saute it in a pan and then placing on the side.

Next saute the chicken pieces, and scallops separately in a little butter then set aside.

Before placing everything back in the saucepan to merge together with some heavy cream, chopped yellow pepper, parsley, salt and pepper and fresh parmesan cheese.

Right before serving squeeze some lemon over top and serve hot directly from the pan.

Once you try this simple recipe, you will be hooked, just be careful to not overcook the scallops or it they will become rubbery.

You are going to want to cook it on medium low for a 3 minutes on each side, then remove it immediately from the heat and set aside before tossing back for the last minute with everything else before serving!

Serve in a bowl or on a large plate, this dish is creamy!

Note: You can also add spinach if you desire.

LOOKING FOR MORE ITALIAN RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat.

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

Notes:

“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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