Pan-Seared Scallops with Peas and Bacon Cream Sauce

I've been a long-time fan of Sicilian-American chef Nick Stellino and an aficionado of his cooking shows Cucina Amore, Nick Stellino's Family Kitchen, and, most recently, Nick Stellino-Storyteller in the Kitchen on PBS. I adapted this recipe from one of his shows that I watched on a more recent episode, and it is absolutely delicious. In the original version, the sauce (using cooked bacon) and the scallops were cooked in separate pans. In my version, I seared the scallops first, removed and set them aside, then made the sauce by rendering uncooked chopped bacon in the same pan and then adding cream, butter, and seasoning. The spice blend is based on Nick Stellino's recipe, but it's basically just equal parts onion powder, garlic powder, salt, pepper and paprika. And, sure it's a rich dish, but totally worth the indulgence for a special occasion! 

SPICE BLEND:

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. paprika

24 large sea scallops (about 1 1/2 lbs.), rinsed and patted dry with paper towels

1 tbsp. grapeseed or light olive oil

5 slices thick cut bacon, cut into 1/2" pieces

2 tsp. grapeseed oil

1 tbsp. unsalted butter

2 cups (1 pint) heavy cream

1/2 tsp. spice blend

2 tbsp. grated Parmesan cheese

2 tbsp. chopped fresh parsley

1. Combine the spice blend ingredients together in a small bowl; set aside.

2. Rinse the scallops and place on a plate in a single layer. Pat both sides of each scallop dry with paper towels. Brush the tops of the scallops with grapeseed or light olive oil; season with some of the spice blend.

3. Heat a large cast iron skillet over medium high heat until very hot. Add 1 tbsp. grapeseed or vegetable oil. Using tongs, place the scallops into the pan in a single layer. Do not overcrowd - cook in two batches if needed. Cook the scallops 2-3 minutes per side or until lightly browned (take care not to overcook). Remove the scallops to a platter and set aside.

4. In the same skillet, add the chopped bacon and 2 tsp. grapeseed or light olive oil. Saute over medium heat for 30 seconds to a minute until the bacon starts to brown. Add the peas, heavy cream, and 1/2 tsp. of the spice blend. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the sauce has reduced and thickened. Turn off heat and stir in the grated Parmesan. 

5. To plate: ladle the sauce (evenly divided) onto 4 serving plates or shallow bowls; top the sauce with 6 scallops on each plate. Garnish with chopped parsley and a little sprinkling of black pepper.

Spice blend, chopped bacon, parmesan cheese, heavy cream, peas.

Place rinsed scallops on a plate in a single layer; pat dry on both sides with paper towels.

Brush the tops of the scallops with grape seed or light olive oil; season with spice rub.

Place the scallops in a cast iron skillet over medium high heat. Brown 2-3 minutes per side, then remove to a plate; set aside.

In the same skillet over medium high heat, add the chopped bacon and 2 tsp. of grapeseed or light olive oil; saute 30 seconds to a minute until the bacon is lightly browned.

Add 1 tbsp. butter to the pan.

Add the peas, cream and 1/2 tsp. of seasoning blend.

Bring to a boil, then reduce heat to a simmer. Cook for 5-7 minutes or until the sauce has thickened.

Turn off heat and stir in 2 tbsp. grated Parmesan.

Ladle sauce into a shallow bowl or plate and top with scallops; garnish with chopped parsley and a sprinkling of black pepper.