Scallops with Bacon Cream Sauce is a classic keto dish: rich, buttery, and full of flavor. We love it as an elegant appetizer or as a simple main course for two. Properly seared scallops are sweet and tender; a good crust makes all the difference. The silky bacon cream sauce here is built on rendered bacon fat, brightened with shallot, garlic and white wine, and finished with Parmesan. A touch of butter for basting the scallops elevates the whole plate.
Joanie and I love scallops because they pair beautifully with so many cream-based sauces. If you enjoy this recipe, try some of our other scallop variations featured below.
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Scallops with Romesco Sauce
Cooks in 45 minutesDifficulty: EasyScallops with Romesco Sauce brings a smoky, tangy Spanish flair to sweet seared scallops. Perfect for tapas or a small plate.
24 votes 5.0Cuisine: SpanishView Recipe
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Scallops with Jarlsberg Cheese Sauce
Cooks in 20 minutesDifficulty: EasyScallops with Jarlsberg Cheese Sauce is a delicate, creamy appetizer — slightly sweet scallops with a rich cheese sauce.
25 votes 5.0Cuisine: AmericanView Recipe
Joanie also makes scallops with garlic cream, brown butter and lemon, citrus blends, and even Thai red curry — all great ways to highlight scallops’ natural sweetness.
Ingredients
We prefer large sea scallops (10–12 per pound) for searing — they offer more sweetness and a meatier bite than small bay scallops, which are better for soups and other preparations. If your scallops were frozen, make sure to pat them very dry before cooking to remove excess moisture.
The crispy bacon is the star here: it flavors the sauce, and a little bacon chopped as a garnish gives each bite that savory punch. Joanie sautés shallot and garlic in the bacon fat, deglazes with wine, stirs in cream and Parmesan, then returns the bacon so the sauce finishes rich and flavorful.
Preparation Tips
Searing is essential. Use a heavy skillet (cast iron is ideal) over medium-high heat and a high smoke-point oil like avocado oil. Pat scallops completely dry and season simply with sea salt and black pepper. Sear for about 2 minutes on the first side to develop a golden crust, flip, add a tablespoon of butter, and baste for about 1 minute more. That quick finish yields tender, perfectly seared scallops.
Joanie prepares the sauce in a separate pan so it can simmer and reduce gently while the scallops are seared. Serve each scallop atop a spoonful of warm bacon cream sauce, sprinkle with crisp bacon bits and sliced green onion for color. Have the table set before you start — this dish comes together fast once the sauce is ready.
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- Neutral flavor and a high smoke point make it perfect for searing scallops.
Scallops with Bacon Cream Sauce – Perfect Seafood Dinner with Seared Scallops
Scallops with Bacon Cream Sauce is an elegant low-carb seafood dish that works as an appetizer or a main. The combination of a silky bacon cream sauce and perfectly seared scallops makes a memorable, restaurant-quality plate you can prepare at home.
Scallops with Bacon Cream Sauce
4.8 from 28 votes
Scallops with Bacon Cream Sauce is an elegant low carb seafood meal. The sauce is creamy and the seared scallops are sweet. Perfect as a dinner or an appetizer.
2
3
minutes
12
minutes
1045.5
kcal
8.4
g
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
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6 slices Bacon chopped
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2 cloves Garlic finely chopped
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1/2 Shallot finely chopped
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1/4 cup White wine
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3/4 cup Heavy cream
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1/2 cup Parmesan grated
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6 large Scallops
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1/2 teaspoon Sea Salt
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1/2 teaspoon Pepper
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2 tablespoons Avocado oil
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2 tablespoons Butter
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1 slice Bacon chopped for garnish
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1 stalk Green onion chopped for garnish
Instructions
- Heat a non-stick skillet over medium-high heat until hot. Cook the chopped bacon until crisp. Transfer to a paper towel to drain.
- Add the chopped shallot to the bacon grease and cook about 1 minute until softened, then add the garlic and cook 1 minute more.
- Pour in the white wine to deglaze the pan and cook for about 2 minutes to reduce slightly.
- Reduce heat to medium, add the heavy cream and Parmesan, stir and simmer 3 minutes. Return the bacon to the sauce, stir, and simmer 2 more minutes. While the sauce simmers, season the scallops with salt and pepper.
- In a cast-iron skillet over medium-high heat, add the avocado oil until hot. Add scallops and sear on one side about 2 minutes until golden. Turn the heat off, flip the scallops, add the butter, and sear the second side about 1 minute while basting with melted butter.
- Serve scallops over the warm bacon cream sauce and garnish with bacon bits and green onions.
Equipment
Chef’s Notes
- Bring scallops to room temperature and pat very dry before searing. If you prefer, deglaze with fish stock instead of wine for a non-alcohol option.
Nutrition Facts
- Calories: 1045.5kcal
- Fat: 95.1g
- Carbohydrates: 8.9g
- Protein: 32.7g
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Recipe Index
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Easy Chicken Parmesan
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Brussels Sprouts in Manchego Cheese Sauce
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Tomato Basil Marinara Sauce
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Broccoli Bacon Cheese Soup
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Easy-Peasy Creamed Spinach
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Sausage Stuffed Baby Portobello with Manchego
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