Pan fried scallops with bacon, potatoes and a honey and wheat beer sauce Recipe

Seared scallops served with smoky bacon lardons, new potatoes and a super quick buttery sauce made with mead, a traditional old alcohol.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 4.6/5

Les ingrédients

Pour people
  • Scallop(s) : 18 whole
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 20 ml
  • For the garnish(es)
  • Bacon cube(s) : 100 g
  • Flat leaf parsley : 0.25 bunch
  • New potato(es) : 300 g
  • Unsalted butter : 100 g
  • Wheat beer : 100 ml
  • Honey : 1 tbsp


  • ETAPE 1

    Cook the new potatoes in salted water until tender. Allow to cool and then cut into thick slices.

  • ETAPE 2

    Finely chop the parsley. Dice the butter into small cubes.

  • ETAPE 3

    Prepare the scallops by removing them from their shell if necessary. Rinse under cold water to remove any grit and then pat dry on kitchen paper.

  • ETAPE 4

    Heat a frying pan until hot and add a splash of sunflower oil. Season the scallops with fine salt and cook in the frying pan for 1 minute or until the scallops are golden brown.

  • ETAPE 5

    Turn the scallops over and add the bacon cubes. Cook for a minute and then add some sliced potatoes.

  • ETAPE 6

    Cook for 30 seconds and then deglaze the pan with the 100 ml of the ale. Allow the ale to reduce by half and add the honey then whisk in a few cubes of butter to create a buttery sauce.

  • ETAPE 7

    Finish the dish with the chopped parsley and serve immediately.

Chef's tip

«The best scallops are those that have been diver caught. Ask your fishmonger to source them for you.»

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