PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES
SERVES 3-4 PEOPLE
In a large skillet, cook bacon over medium heat until crispy. Remove bacon using a slotted spoon and transfer to a plate lined with a paper towel, reserving bacon grease in the skillet.
Pat scallops dry using a paper towel and season both sides with salt and pepper. Heat skillet with reserved bacon grease over medium high heat. Add scallops and sear for 2-3 minutes on each side. Transfer scallops to a plate.
Add in about 1/3 cup of white wine or chicken broth and scrap the bottom of the pan. Reduce heat to medium low and add in lemon juice and butter, stir until butter is melted and simmer for 1 to 2 minutes. Return bacon and scallops to the pan and top with fresh parsley. Serve immediately over zucchini noodles.
Ingredients
Directions
In a large skillet, cook bacon over medium heat until crispy. Remove bacon using a slotted spoon and transfer to a plate lined with a paper towel, reserving bacon grease in the skillet.
Pat scallops dry using a paper towel and season both sides with salt and pepper. Heat skillet with reserved bacon grease over medium high heat. Add scallops and sear for 2-3 minutes on each side. Transfer scallops to a plate.
Add in about 1/3 cup of white wine or chicken broth and scrap the bottom of the pan. Reduce heat to medium low and add in lemon juice and butter, stir until butter is melted and simmer for 1 to 2 minutes. Return bacon and scallops to the pan and top with fresh parsley. Serve immediately over zucchini noodles.