Wednesday, February 24, 2016


Yield: 4 servings

5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish

Cook chopped bacon in a skillet until cooked.

Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).

Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.

Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.

Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.

bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015

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