Seared Scallops with Bacon

By kelsa94

Ingredients

• 6 slices bacon, cut into 3/4-inch pieces
• 1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
• Salt and freshly ground pepper
• 2 tablespoons minced shallot, (about 2 shallots)
• 1 cup white wine
• 2 tablespoons unsalted butter

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.

Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.

Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.