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Seared Scallops with Lemon and Bacon
Ingredients:
3 slices bacon (about 2 oz.), cut into 1/2 inch pieces
1 1/2 pounds sea scallops
Kosher salt and freshly ground black pepper
1/4 tsp finely grated lemon zest
1 TBSP freshly squeezed lemon juice
1 1/2 tsp finely chopped flat-leaf parsley leaves
Preparation:
Heat a smallskillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel to drain. Reserve the rendered bacon fat.
Arrange the scallops so they lay flat and are evenly spaced on a flat plate of large pie pan. Pat them completely dry with a paper towe. Heat the bacon fat in a large skillet over high heat. Season the scallops with salt and pepper to taste. When the fat is hot, invert the plaste of scallops over the skillet so the scallops fall into the pan all at once. Sear the scallops, undisturbed, until they are golden brown on the bottom, about 3 minutes. Turn the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley, and reserved bacon pieces, and toss to combine. Divide the scallops among 4 plates or a serving plastter and serve immediately.
Serves 4
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