Pan-seared sea scallops with apple-thyme sauce and bacon crumbles from The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (page 104) by Sharon Kramis and Julie Kramis Hearne

  • white wine
  • sea scallops
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute parsley for a portion of the thyme sprigs.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute parsley for a portion of the thyme sprigs.

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