Scallops With Slab Bacon Recipe

Scallops Slab Bacon Potatoes Recipe

Scallops SlabScallops Slab wrapped in a bacon is always a popular appetizer, but why not take these two ingredients to the next level? That’s what I did in this recipe that combines sea scallops with slab bacon, Yukon gold potatoes and Dijon green beans. So good!

Scallops With Slab Bacon Recipe


  • 12 large (U-10) Dry-Pack Sea Scallops
  • 4 slices Thick Slab Bacon
  • 1 pound Fresh Green Beans, blanched
  • 2 Yukon Gold Potatoes, sliced half-inch thick
  • 2 Tbsp. Dijon Mustard
  • 4 ounces Sweet Butter
  • 2 ounces Canola Oil
  • Kosher Salt, Fresh Black Pepper to taste


  1. You first need to blanch the fresh string beans, or “Haricot Vert” in salted, simmering water. After you blanch the beans, shock them in ice water, drain and have them ready to go on the side.
  2. Season the scallops with fresh-ground black pepper. High-quality scallops do not need extra salt, so I only season them with fresh black pepper. I shy away from adding more salt, but do as you wish here. Remember, you can always add some at the table.
  3. Place one sauté pan over medium heat and add the slab bacon. Cook off the fat and drain the bacon, but save the fat. Dry the bacon on paper towels. Save the pan with the bacon drippings and set aside. This is the pan you’ll use to cook the scallops in later.
  4. Season the sliced Yukon Gold potatoes with salt and pepper.
  5. Take a second sauté pan and melt two ounces of butter with two ounces of canola oil. Cook the sliced potatoes in the pan until brown on each side (3 to 4 minutes). Remove from pan when the potatoes are soft. Evenly distribute the potatoes on four plates. Clean out the pan and return to the stove over a low heat.
  6. Add remaining butter, string beans and Dijon mustard. Heat up the beans and test for seasoning levels, add salt and pepper as needed. Place cooked green beans on top of the Yukon Gold potatoes. And pieces of the slab bacon on top of the potatoes.
  7. Heat up the sauté pan with the bacon fat and sear the scallops on medium-high heat until nicely browned on both sides. With fresh scallops, I like to cook them medium-rare. When they are done to your liking, place on top of the Dijon green beans, and bacon and serve. These fresh green beans go great with any seafood or steak, for that matter. Garnish with crumbled bacon if you’d like.

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Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...