Digby is closely associated with the scallop fishery of Nova Scotia’s Bay of Fundy coast. Tourism Nova Scotia describes local versions that are bacon-wrapped or pan-seared, as well as scallops sautéed in butter. This quick skillet recipe brings the sweet, firm scallops together with crisp bacon, a little butter, lemon and parsley. It is one home-style version, not a single official formula.
Keep the scallops cold until cooking and pat them very dry for better browning. Health Canada advises cooking shellfish, including scallops, to 74°C. Check the thickest scallops with a clean thermometer where practical; continue cooking if they have not reached that temperature.
Prepare the scallopsKeep them refrigerated at 4°C or colder until ready to cook. Pat dry very well with clean paper towels. Peel off any tough side muscle. Cut the bacon into 1 cm pieces.
Crisp the baconSet a large skillet over medium heat. Add bacon and cook, stirring now and then, until browned and crisp, 6–8 minutes. Transfer it to a paper-towel-lined plate. Carefully discard the rendered fat; wipe out dark burnt bits if needed.
Sear the first batchSeason the scallops with salt and pepper. Heat half the canola oil in the skillet over medium-high to high heat until shimmering. Add half the scallops with space between them. Leave them undisturbed until deeply golden, about 1½–2 minutes. Turn, add half the butter and baste for 30–90 seconds, until the sides look opaque and feel firm. Insert a clean thermometer from the side into the thickest scallops where practical; cook to 74°C. If a scallop is below 74°C, continue cooking in short increments and check again.
Finish the second batchTransfer the first batch to a clean warm plate. Repeat with the remaining oil, scallops and butter, checking the thickest scallops for 74°C.
ServeReturn the bacon to the pan for about 15 seconds to warm. Spoon it over the scallops, add lemon juice and parsley, and serve at once with lemon wedges.
Buy scallops from a reputable fishmonger and keep them cold at 4°C or below. Thaw frozen scallops in the refrigerator, then pat away moisture before cooking. Keep raw seafood and its juices away from cooked food; wash hands, knives, boards and the thermometer after handling raw scallops. Refrigerate leftovers within 2 hours and reheat to 74°C, though scallops are best freshly cooked. For a milder finish, serve lemon wedges at the table and use only a little juice in the pan.
Rounded ingredient-based estimate. Scallop water content, bacon brand and rendered fat discarded vary; this is not laboratory analysis.
Contains scallops (mollusc shellfish) and milk from butter; bacon is pork. Check product labels for additional allergens. Keep scallops chilled at 4°C or below and avoid contact between raw seafood and cooked food. Cook scallops to 74°C (165°F), the Health Canada shellfish endpoint. Opaque, firm flesh is helpful as a visual cue but is not a replacement for the temperature check. People at higher risk of foodborne illness should avoid raw or undercooked shellfish.
Only if they fit in one layer with room between them. Otherwise, cook in two batches; crowding makes them steam and can leave the centre undercooked while the outside loses its crust.
