INGREDIENTS
5 strips uncooked bacon, chopped
1 lb. scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons wine or lemon juice
2 tablespoons butter, softened but not melted
2 tablespoons 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 maybe 2 more 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 the seared scallops. Top with chopped parsley.
