Seared Scallops with Bacon & Lime Butter paired with Jost Tidal Bay

Large, flavourful Nova Scotia scallops shine in this sweet & tangy recipe. Paired with Jost Vineyards’ Tidal Bay, this recipe is perfect as an appetizer or a complement to your main course.


20 Large Nova Scotia scallops
1/4 cup Demerara sugar
4 Limes (2 for garnish, cut into 12 wedges, 2 for zesting and juicing)
2 strips Thick, local cut bacon
1 tbsp Red chili flakes
3 tbsp Butter
To taste Salt and pepper
To garnish  2 cups organic greens


Serves: 4

  1.  Place scallops on sheets of paper towel to remove excess moisture. Do not squeeze or press scallops.
  2. Spread Demerara sugar over a large plate. Place scallops on top, rolling each coat slightly.
  3. Chop bacon and add to a small skillet on medium heat.
  4. Stir occasionally and cook until slightly browned. Do not crisp.
  5. Remove from the heat, drain and set aside on paper towel to absorb excess fat.
  6. Place a large skillet on a stove top set to medium-high heat. Heat pan thoroughly.
  7. Add 1 tbsp butter and allow to melt.
  8. Place scallops evenly in pan. Reserve extra sugar. Allow scallops to sear for 2 minutes.
  9. Add crumbled bacon to pan and turn scallops to sear on the other side.
  10. Add chili flakes and toss scallops in pan.
  11. Squeeze juice of 1 lime over pan.
  12. Add 2 tbsp of Demerara sugar and continue to toss contents of the pan until sugar has melted.
  13. Remove from heat.
  14. On 4 small rectangular plates, add a small handful of greens, place 5 scallops in a line on each plate.
  15. Drizzle pan sauce over each plate. Evenly sprinkle lime zest over scallops.
  16. Add additional chili flakes or lime juice if desired. Garnish with lime wedges.

Wine pairing

Jost’s Tidal Bay is a beautiful complement to this dish.

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