Scallops Angelica Recipe

Prepare scallops

Pat the scallops dry with paper towels and remove the small side muscle if still attached. Season lightly on both sides with a pinch of salt and a few grinds of black pepper.

Make crab stuffing

In a bowl, gently combine lump crabmeat, breadcrumbs, 1 tsp mayonnaise, 1/2 tsp Dijon, 1 tsp minced shallot, 1 tablespoon chopped parsley, lemon zest, 1/4 tsp salt and 1/8 tsp pepper. Mix carefully to keep crab lumps intact; test seasoning and adjust if needed.

Stuff scallops

Place about 1 heaping teaspoon of crab mixture on top of each scallop (or slightly on the side if preferred). Press gently so the filling adheres.

Wrap with bacon

Wrap each stuffed scallop with a half-slice of bacon (or use full slices for larger bacon). Secure with a cocktail pick if needed. If bacon is very thick, partially cook bacon in a skillet or microwave for 1–2 minutes to render some fat so it crisps in the broiler.

Optional sear

If you prefer a caramelized base prior to broiling, heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Sear wrapped scallops 30–45 seconds per side to brown the bacon slightly; transfer to a broiler pan.

Broil scallops

Preheat broiler to high (rack about 6 inches from heat). Arrange the wrapped scallops on a broiler pan or foil-lined sheet. Broil 6–8 minutes, turning once halfway, until bacon is crisped to your liking and scallops are opaque and just firm (internal temperature ~125–130°F). Watch closely to avoid overcooking.

Cook mushrooms & aromatics

While scallops broil, melt 1 tablespoon butter with 1 tablespoon olive oil in a small sauté pan over medium heat. Add 1 tsp minced shallot and 1 minced garlic clove; cook 30–45 seconds until fragrant. Add sliced mushrooms and sauté 3–4 minutes until softened and lightly browned.

Deglaze & reduce

Increase heat to medium-high, pour in 1/2 cup dry white wine to deglaze, scraping any browned bits. Add 1/4 cup fish or chicken stock. Simmer until reduced by about half, roughly 3–5 minutes.

Finish sauce

Reduce heat to low and stir in remaining 2 tablespoons butter and 2 tablespoons heavy cream. Add chopped tomatoes, 1 teaspoon lemon juice, chopped tarragon or parsley, and season with 1/8 tsp salt and 1/8 tsp pepper. Warm through 1 minute; do not boil. Taste and adjust seasoning.

Spoon a shallow pool of the warm white wine sauce onto individual plates or a shared platter.

Arrange 3 wrapped scallops per serving on top of the sauce. Spoon a little of the mushroom & tomato mixture over each scallop.

Garnish with remaining chopped parsley or tarragon and serve with lemon wedges on the side for a squeeze of fresh juice.

Serve immediately while scallops are hot. Leftover sauce can be refrigerated for up to 2 days; cooked scallops are best fresh.