Category

PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES

SERVES 3-4 PEOPLE

 

Total Time20 mins
 1 lb scallops
 4 slices sugar and nitrate free bacon. chopped
 juice of 1 lemon
  cup white wine or chicken broth
 1 tbsp grass-fed butter or ghee
 1 tbsp fresh parsley, plus more for garnish, chopped
 2 medium-sized zucchini's, cut into noodles
 salt and pepper, to taste
1

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.

2

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.

3

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

 1 lb scallops
 4 slices sugar and nitrate free bacon. chopped
 juice of 1 lemon
  cup white wine or chicken broth
 1 tbsp grass-fed butter or ghee
 1 tbsp fresh parsley, plus more for garnish, chopped
 2 medium-sized zucchini's, cut into noodles
 salt and pepper, to taste

Directions

1

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.

2

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.

3

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.

Notes

Seared Scallops With Bacon and Lemon

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