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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 but does not make very good leftovers.

Serve with Roasted Potatoes or Jasmine Rice or Jasmine Rice – Low Sodium Version

Scallops with Bacon and Asparagus

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

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.

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. Place potatoes in a roasting pan large…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

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.

"Special day! Oh, what have I forgotten now? Now, don't panic. Is it Bacon Day?"

Homer Simpson