1 lb petite bay scallops, cleaned & rinsed
6 slices sugar free bacon
8 medium zucchini
2 tsp garlic powder
6 green onions, sliced with green tops reserved for garnish
Squeeze fresh lemon juice
Sea salt & fresh black pepper to taste.
1. Lay the cleaned scallops on a clean dish towel or paper towel to dry. Fold the clean towel over the scallops or lay an extra sheet of paper towel on top. Press gently to absorb excess moisture; set aside, still covered.
2. In a large flat bottomed pan, cook the bacon until crisp.
3. While the bacon is cooking, use a vegetable spiralizer or julienne peeler to make your zucchini noodles. Save the noodles for later.
4. When the bacon is cooked, remove from the pan and set it aside.
5. Pour off most of the excess bacon fat and save for later, leaving behind just enough to coat the pan lightly. Save the pan to cook the scallops later.
6. In a large, high sided pan, add about 2 tsp of the reserved bacon fat. Bring to medium high heat and add the zucchini noodles and garlic powder. Season to taste with salt and pepper.
7. Saute the zucchini noodles until just softened, about 3 - 5 minutes. While the noodles are cooking, chop the cooked reserved bacon into pieces.
8. Remove the noodles from the heat and toss them with ⅔ of the bacon, the white parts of the chopped green onions and a squeeze of lemon juice. Set to one side.
9. Return the flat bottomed pan to the stove and bring to medium high heat. Add the dried scallops to the pan; they should sizzle straight away, but the bacon fat should not be so hot it is smoking.
10. Sear the scallops until golden brown on the bottom, about 2 minutes. Toss or flip the scallops and sear the other side for 1 - 2 minutes, until golden.
11. Remove the scallops from the heat and toss them in with the noodles.
12. Divide the noodles between plates and garnish with the remaining bacon pieces and green onions.