Baked Scallops With Bacon, Sauteed Apples, and Cider Sauce

READY IN: 45mins




  • Preheat oven to 450°.
  • Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown.
  • Transfer to a piece of paper towel and drain.
  • Discard the bacon fat and wipe the skillet clean.
  • Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops.
  • Bake 10-12 minutes just until the bacon browns and the scallops are cooked.
  • Meanwhile, beat the butter in the skillet until melted.
  • Add the apple wedges and sprinkle with a pinch of sugar.
  • Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes.
  • When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice.
  • Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes.
  • Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly.
  • Arrange 4 apples slices in a fan design on each plate.
  • Spoon the skillet juices over the scallops; season with salt and pepper and serve.