Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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?"
-Homer Simpson

The refrigerator light goes on...

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.


Scallops with Bacon and Asparagus

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

2 slices bacon
1 quart water
12 ounces asparagus
12 ounces sea scallops
1/4 tsp lemon zest (minced)
1/4 lemon (juiced)
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.

Nutrition Facts

Serving size: 6 ounces scallops with sauce and asparagus

Servings: 2

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
Cholesterol 120mg 40%
Sodium 701mg 29%
Total Carbohydrates 9g 3%
    Dietary Fiber 4g 14%
    Sugars 4g
Protein 46g
Vitamin A 32% Vitamin C 28%
Calcium 24% Iron 49%
Vitamin K 73 mcg Potassium 1244 mg
Magnesium 124 mg