Home Recipes

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.

Get tons more recipes for seafood, fish and game on BD.

Previous articleMustad Hooks Announces New President For Americas
Next articleLoreto Dorado Make Early Showing
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.