5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley
This is meant to only be an appetizer. I bet you could add more scallops, and put it on cauliflower rice for a good meal.