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Seared Scallops with Zesty Bacon-Lemon Drizzle

Elevate your seafood game with 'Seared Scallops with Zesty Bacon-Lemon Drizzle’. This remarkably easy, gluten-free and keto-friendly recipe beautifully pairs the sweetness of scallops with the savoriness of bacon, rounded off with a tangy lemon-butter sauce. All served up in under 30 minutes.
3
30 min
TOTAL TIME
337
CALORIES
$5.03
PER SERVING
Seared Scallops with Zesty Bacon-Lemon Drizzle
Ingredients
SAUCE
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
Bacon
5 strips bacon
chopped into small pieces
Lemon Juice
3 tbsp lemon juice
freshly squeezed
Fresh Parsley
2 tbsp fresh parsley
finely chopped
SCALLOPS
Scallops
1 lb scallops
approximately 12 pieces
Salt
1/2 tsp salt
Pepper
1/2 tsp pepper
Olive Oil
2 tbsp olive oil
Directions
SAUCE
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels, retaining the bacon grease in the skillet.
SCALLOPS
2
While the bacon is cooking, pat the scallops dry with paper towels. Season each side with salt and pepper.
3
In the same skillet, add the olive oil to the bacon grease over high heat. When the skillet is very hot, carefully add the scallops.
4
Sear the scallops for about 3-4 minutes on each side or until golden brown, then remove and set aside.
SAUCE
5
Lower the heat to medium and add the lemon juice to the skillet, stirring to scrape any bits off the bottom.
6
Turn off the heat and stir in the butter until melted and creamy to create the sauce.
7
Stir the crispy bacon back into the sauce.
ASSEMBLY
8
Return the seared scallops to the skillet, spooning the sauce over them.
9
Sprinkle the finely chopped parsley over top as garnish before serving.
Health Info
Macros
4g
CARBS
26g
FAT
18g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
LOW CARB
Contains these allergens
FISH
MILK
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
Do scallops need to be marinated?
Why are my scallops rubbery?
Do I need to rinse scallops before cooking?
Why are my scallops sticking to the pan?
Does the size of scallops affect the taste?
What oil should I use to cook scallops?
Why is it important to pat dry scallops before cooking?
What should be the internal temperature of cooked scallops?
What sides go well with scallops?
Should scallops be cooked covered or uncovered?