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Pan Fried Scallops with Peas and Bacon Cream Sauce




For The Sauce:

3 large slices of cooked bacon cut into ½ pieces

1 tablespoon of butter

3 tablespoons of frozen peas

1 teaspoon of Stellino Rub (See Below)

1 cup of heavy whipping cream

1 tablespoon of chopped parsley.


For The Scallops:

12 large scallops

3 tablespoons of extra light olive oil.

1 teaspoon of Stellino Rub (See Below)


Recipe for Stellino Rub:

1 tbsp of onion powder

1 tbsp of garlic powder

1 tbsp of paprika

1 tbsp of salt

1 tbsp of pepper




Add the butter and the cooked bacon to a pan and cook over medium heat for about a minute.

Add the peas. Add Stellino’s Rub and the cream stir well then and continue to cook for 5 minutes


Lower the heat to simmer and cook for five more minutes while you cook the scallops.

Brush the scallops with 1 tablespoon of extra light olive oil and flavor with Stellino Rub.

Heat a large cast-iron pan over medium heat until it hot.

Brown the scallops for about 2 -3 minutes per side. Then place on a dish and set aside, so they do not overcook.

Right before you serve, turn off the heat, and add the parmesan cheese to the sauce and stir well.

To serve, place the sauce on the plate and top with the scallops.