Scallops with Bacon
Scallops pan-seared in butter then topped with crispy bacon bits, chopped fresh parsley, lemon zest and flaky sea salt. Perfect for a bite-sized appetizer, or main dish served alongside rice and any green vegetable.
Ingredients
- 1 lb sea scallops, patted dry tough side muscle removed
- kosher salt
- freshly ground black pepper
- 1 teaspoon canola or avocado oil
- 1 teaspoon salted butter
- 4 strips bacon, cooked and crumbled make sure it's crispy!!
- 1/4 cup chopped fresh parsley
- flaky sea salt
- 1 lemon, zested and cut into wedges
Instructions
- Remove the fibrous side muscle of the scallop. Pat the scallops VERY dry. Season lightly with kosher salt and black pepper.
- Heat a nonstick skillet over medium high heat. Add oil and butter, swirl the pan to melt the butter. Once butter is hot and begins to foam, add the scallops. You should hear a sizzle!
- Do not crowd the scallops, you may need to work in batches if your pan is on the small side. Let scallops cook on the first side for about 2 minutes without touching them.
- Once the underside forms a nice golden crust, flip scallops and cook an additional 1-2 minutes, or until desired doneness. We like our scallops a bit undercooked in the center. Cook time will vary, depending on the size of your scallops.
- Remove from heat, plate, top with crumbled bacon, chopped parsley and lemon zest. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately, with lemon wedges.
Notes
You can heat the crumbled bacon for a few seconds in the microwave just to warm it a bit before adding to the scallop topping, if desired.
Nutrition
Calories: 197kcalCarbohydrates: 7gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 44mgSodium: 601mgPotassium: 334mgFiber: 1gSugar: 1gVitamin A: 365IUVitamin C: 19mgCalcium: 20mgIron: 1mg
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