Scallops in bacon cream sauce

Prep time: 10 min

Cook time: 20 min

Serves: 2

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  • 10/20 or bigger scallops from your local Fisherman’s Market (thawed)
  • 4 strips thick-cut bacon, diced
  • 1 tbsp flour
  • 1 cup whole milk
  • 1 tsp dried dill
  • Dash of Worcestershire
  • Salt and pepper to taste
  • Olive oil for searing
  • Lemon pepper 
  • 1 cup fresh peas


  1. Dice bacon and cook in a nonstick pan until crispy. Reduce heat to medium-low.
  2. Strain off bacon fat, reserving 1 tbsp and adding the rest back to the pan with the one tbsp of flour. Mix until roux forms. 
  3. Add milk to the pan, stirring constantly until thickened.
  4. Add dill, Worcestershire, salt and pepper and pour into a bowl, cover and set aside. 
  5. Get a clean, dry pan onto the heat at medium. 
  6. Add scallops to a bowl and drizzle with olive oil and seasoning.
  7. Once the pan is hot, add the scallops to the pan on the flat side, and do not touch for 1.5 minutes. Flip scallops at 1.5 minutes and cook for another 2 minutes before removing them from the pan. Add the sauce back to the pan and throw in peas until warmed. 
  8. To plate, add cream sauce to a deep plate or bowl, and top with seared scallops.

Optional: add a handful more of warmed fresh peas and dried dill.


This recipe was created by Chef Jessi, Kelowna store manager, 2022.

Chef Jessi

Chef Jessi

Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.

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