Name: Bacon Scallops with Lemon Butter Sauce
Ingredients: 12 large sea scallops (about 1 lb / 450g), side muscle removed; 6 slices thick-cut bacon, cut in half crosswise; Salt & black pepper to taste; 2 tbsp olive oil; 3 tbsp unsalted butter; 2 garlic cloves, minced; Juice of 1 lemon (about 3 tbsp); Zest of ½ lemon (optional); 1 tbsp fresh parsley, chopped; Optional: pinch of red pepper flakes

Ingredients

Scale

12 large sea scallops (about 1 lb / 450g), side muscle removed
6 slices thick-cut bacon, cut in half crosswise
Salt & black pepper to taste
2 tbsp olive oil
3 tbsp unsalted butter
2 garlic cloves, minced
Juice of 1 lemon (about 3 tbsp)
Zest of ½ lemon (optional)
1 tbsp fresh parsley, chopped
Optional: pinch of red pepper flakes

Instructions

Prep scallops: Pat scallops very dry with paper towels. Season lightly with salt and pepper.
Wrap: Wrap each scallop with a half-slice of bacon; secure with a toothpick if needed.
Sear: Heat olive oil in a large skillet over medium-high. Place scallops seam-side down. Cook 3–4 minutes per side, until bacon is crisp and scallops are golden and just opaque. Remove and set aside.
Make sauce: In same skillet, reduce heat to medium. Add butter and garlic; cook 30 seconds until fragrant. Stir in lemon juice, zest (if using), and optional red pepper flakes. Simmer 1 minute.
Finish: Return scallops to pan; spoon sauce over them to coat.
Garnish with parsley and serve immediately.

💡 Pro Tips:
– Dry scallops thoroughly—this ensures a perfect sear and prevents steaming.
– Use “dry-packed” scallops (no added phosphates) for best browning.
– Serve with risotto, mashed potatoes, or a simple arugula salad.

Prep Time & Nutrition (per serving, serves 4):