10/20 or bigger Scallops from your local Fisherman’s Market (thawed)
4 strips thick cut bacon, diced
1 tbsp flour
1 cup whole milk
1 tsp dried dill
Dash of worcestershire
Salt and pepper to taste
Olive oil for searing
1 cup fresh peas
Dice bacon and cook in a nonstick pan until crispy. Reduce heat to medium-low.
Strain off bacon fat, reserving 1 tbsp and adding back to pan with the one tbsp of flour. Mix until a roux forms.
Add milk to pan, stirring constantly until thickened.
Add dill, worcestershire, salt and pepper and pour into a bowl, cover and set aside.
Get a clean, dry pan onto the heat at medium.
Add scallops to a bowl and drizzle with olive oil and seasoning.
Once the pan is hot, add scallops to pan on flat side, and do not touch for 1.5 minutes. Flip scallops at 1.5 minutes and cook another 2 minutes before removing from pan. Add sauce back to pan and throw in peas until warmed.
To plate, add cream sauce to deep plate or bowl, top with seared scallops. Optional: add a handful more of warmed fresh peas and dried dill.
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