This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Special day! Oh, what have I forgotten now? Now, don't panic. Is it Bacon Day?"
This is a riff on those party hors d'oeuvres that are a scallop wrapped in bacon. I've always hated them because they are a good example of an unbalanced dish. Hey, bacon is great and scallops are great, but there's just too darn much bacon for the scallops. At the same time that's all there is. Not only does the bacon overwhelm the scallops but there are just no other flavors. Why not just put out plates of bacon? (Don't write in, I KNOW the reason.)
Look, folks love bacon but it can be easy to get too much of a great thing. This recipe offers the best of both worlds. Bacon, scallops and asparagus with a great, lemony sauce. Nice and balanced.
Servings: 2 | Serving size: 6 ounces scallops with sauce and asparagus
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
Serve with Roasted Potatoes or Jasmine Rice or Jasmine Rice - Low Sodium Version
|12 ounces||sea scallops|
|1/4 tsp||lemon zest (minced)|
|1/4 cup||white wine|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
|2 large||leaves fresh basil (chiffonade)|
Place a medium sized skillet over medium high heat. Add the bacon. Cook until the bacon is crispy. Remove and set aside on a paper towel to cool. Turn off the heat.
While the bacon is cooking, place the water in a large skillet over high heat. When the water is almost boiling add the asparagus. Cook for two minutes and remove the asparagus from the water and set aside.
When the bacon is cool, slice it crosswise into very thin strips. Cut the cooled asparagus into 1 1/2 inch pieces.
Put the pan with the bacon grease back on medium high heat. Add the scallops and cook on one side for about 5 minutes. Turn and cook on the other side for about 4 minutes.
Remove the scallops to a warm plate.
Add the lemon zest, lemon juice, wine and pepper to the pan with the bacon grease. Cook, whisking the bottom of the pan, for about 30 seconds. Reduce the heat to medium and add the asparagus, bacon bits and butter. Cook for about 2 minutes, tossing frequently, and serve the mixture over the scallops.
Top with the basil and serve.
Serving size: 6 ounces scallops with sauce and asparagus
Amount Per Serving
|Calories 321||Calories from Fat 178|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 7g||36%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 4g||14%|
|Vitamin A 32%||Vitamin C 28%|
|Calcium 24%||Iron 49%|
|Vitamin K 73 mcg||Potassium 1244 mg|
|Magnesium 124 mg|