Based on a recipe by Nigella Lawson, this easy-to-cook pan-fried scallops with bacon ditches Nigella’s crumbled chorizo in favor of crispy bacon.Scallops require a short cooking time. Overcooking makes them tough and rubbery. That's why pan-frying over high heat is the ideal cooking method. Cook to sear and caramelize lightly, flip to do the same with the other side, and the scallops are done.
Cook, stirring occasionally, until fat had been rendered and the bacon’s color turns deeper (you can go on cooking until the bacon bits are crisp — totally up to you).
Scoop out the bacon bits. Keep the heat on.
To the bacon fat in the pan, add the scallops.
Cook to sear (high heat!), a minute or two per side, depending on their size.
Pour in the lemon juice, scraping to loosen whatever bits are sticking to the bottom of the pan.