Scallops with Bacon and Asparagus
Servings
2Serving size
6 ounces scallops with sauce and asparagusThis recipe can be multiplied but does not make very good leftovers.
Serve with Roasted Potatoes or Jasmine Rice or Jasmine Rice – Low Sodium Version
Serve with Jasmine Rice or Low Sodium Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
Ingredients
| 2 slice raw Bacon |
| 1 quart Water |
| 12 ounces Asparagus, raw |
| 12 Ounce Sea scallops |
| 1/4 tsp. Lemon zest (minced) |
| 1/4 lemon yields Lemon juice |
| 1/4 cup White wine |
| 2 tsp.. Unsalted butter |
| 2 leaves Fresh basil (chiffonade) |
Instructions
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.
Serve this recipe with one of these starch side dishes.
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.