5 strips bacon
1 pound scallops
Kosher salt, to taste
Ground black pepper to taste
2 tablespoon olive oil
1 clove garlic, minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Chardonnay or any type of white wine
2 tablespoons unsalted butter, softened but not melted
Fresh parsley, chopped, for garnish
Fresh chives, snipped, for garnish
Heat a large cast iron skillet to medium high. add the bacon and cook until golden brown. Remove the bacon and drain on paper towels. All is to cook before crumbling into bits. Set aside.
Pat dry scallops with paper towels. Season with a pinch of salt and pepper. set aside.
Pour of the bacon fat and wipe the skillet clean with paper towels. Heat the skillet to medium high. Add of olive oil and heat until the oil is shimmering. Add the garlic. Add the scallop and sear on high heat, about 3 minutes on each side. Remove the scallops from the skillet and drain on paper towels.
To the skillet, add the lemon juice and the Chardonnay (or other white wine) Scrape the bottom of the skillet to release the fond.
Remove the skillet briefly from the heat and add the butter to the lemon Chardonnay sauce, and stir, to create a creamy sauce. Add the crumbled bacon bits and scallops back to the skillet.
To serve, ladle a small amount of the lemon sauce onto a plate add 2 to 3 scallops to the plate and garnish with chopped parsley and snipped chives.
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