Food & Cooking Recipes Appetizers Seared Scallops with Bacon Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Gentl & Hyers Servings: 4 Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans. Ingredients 6 slices bacon, cut into ¾-inch pieces 1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds Salt and freshly ground pepper 2 tablespoons minced shallot, (about 2 shallots) 1 cup white wine 2 tablespoons unsalted butter Directions Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate. Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side. Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini. Cook's Notes Remove the tough white muscle from the scallops before slicing them. Originally appeared: Martha Stewart Living, September 2000 Rate It PRINT