Mallorcan Scallops

A five minute dinner that’s sure to impress

How gorgeous is this dish? It tastes as amazing as it looks. It’s a symphony of flavors and textures: melt-in-your-mouth seared scallops sit atop a bed of tart apple slices with crispy bacon drizzled with bourbon cream sauce. Are you swooning yet? I’m swooning.

Mallorcan Scallops with Bacon, Green Apple

I’m calling this Mallorcan Scallops but I have no idea if this is how they eat scallops in Mallorca. Heres’ the story. I was armchair traveling, researching dream Europe destinations that I want to visit someday. Do you ever look up restaurant menus for fun? I was enamored by this one resort in Mallorca (Belmond la Residencia to be exact) and was drooling over a menu when one item in particular caught my eye: “Scallops and bacon with green apple” read the menu. I realized that I had all of those ingredients (I keep scallops in my freezer) so I quite literally sprinted to the kitchen to try the combination.

Mallorcan Scallops with Bacon, Green Apple

I didn’t measure anything so I hesitated writing this upbeat my mom always encourages me to post methods when I don’t measure because that’s how I cook most nights! So here you go, my Mallorcan Scallops method. I hope you love this as much as I do!

Mallorcan Scallops with Bacon, Green Apple
Mallorcan Scallops
Green apple, thinly sliced (1/2 small apple per person)
Bacon (1 slice per person)
A bit of maple syrup

Scallops (3 bay scallops per person or 5 smaller sea scallops)
Flour, salt, pepper
A splash of bourbon
A bit of cream

  1. Thinly slice green apple and arrange artfully on a plate.
  2. Cut bacon into lardons and crisp in a medium pan. Drain and toss bacon immediately with a drizzle of maple syrup. Set aside. Pour most of the bacon grease out of the pan, and add a pat of butter to the pan.
  3. Rinse scallops and pat dry. Season a spoonful of flour with salt and pepper. Dredge scallops in flour mixture. Cook in butter at a fairly high heat for 1-2 minutes per side depending on the size of the scallops. Remove scallops and plate right on the apples. Top with candied bacon.
  4. Remove pan from stove, lower heat, add a splash of bourbon, and return to heat to deglaze the pan, scraping the bits from the bottom. Add a bit of cream, salt, and pepper, and cook on low until the mixture thickens and turns a beautiful golden color. This should just take a minute or two. Drizzle bourbon cream over dish and eat. Yum!

Love it? Pin it!

Mallorcan Scallops with Bacon, Green Apple


Don’t forget to follow/like The Rose Table on FacebookTwitter, and Instagram! Sign up for The Rose Table’s emails here.

Leave a Reply