Pan-fried scallops with lemon and bacon
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 176, total fat 6 G., saturated fats 2 G., proteins 23 G., carbohydrates 6 G., fiber 0 G., cholesterol 50 mg, sodium 774 mg, sugar 0 G.
Calories 176, total fat 6 G., saturated fats 2 G., proteins 23 G., carbohydrates 6 G., fiber 0 G., cholesterol 50 mg, sodium 774 mg, sugar 0 G.
The neutral, slightly sweet flavor of tender scallops in this recipe is enhanced by salty bacon and refreshing lemon. Pan-fry the scallops in bacon fat, then add lemon juice to create a light sauce. Serve drizzled with the sauce from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 strips bacon (about 60g), cut into 1cm pieces.
- 700 g sea scallops, stems removed (see note)
- 1/4 tsp finely grated lemon zest
- 1 tbsp. freshly squeezed lemon juice
- 1.5 tsp chopped parsley leaves
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Cooking the dish according to the recipe:
- Heat a large skillet over medium heat and cook the bacon until crisp, about 5 minutes. Discard the rendered fat in the skillet, and use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess fat.
- Meanwhile, arrange the scallops flat on a plate. Pat them dry with paper towels. Season with salt and pepper.
- Cook the scallops, undisturbed, over high heat until golden brown on the bottom, about 3 minutes. Flip and cook for another 1 minute. Turn off the heat, add the lemon zest and juice, parsley, and bacon bits, and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.Scallops are often soaked in a phosphate solution to extend their shelf life. This liquid seals the scallops, making them difficult to fry. Look for "dry" scallops (without chemicals). They're tastier and easier to cook.
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