INGREDIENTS
5 strips bacon, uncooked & chopped
1 lb. scallops
Salt and pepper
2 tbsp olive oil
3 tbsp. lemon juice, fresh squeezed
2 tbsp. wine or more lemon juice
2 tbsp. butter, softened but not melted
2 tbsp. fresh parsley, chopped
DIRECTIONS
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with salt and pepper.
Heat the large skillet until very hot, add 2 tablespoons of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet.
Add 3 tablespoons lemon juice and 2 tablespoons white wine. Scrape the bottom of the pan.
Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley.
