Easy pan-fried scallops with crispy bacon
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.
Ingredients
- 12 large scallops
- 100 grams belly bacon unsweetened
- juice of half a lemon
- roughly chopped fresh parsley
Instructions
- Finely slice the bacon.
- Spread the bacon in a hot oil-free non-stick pan.
- 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.
- Transfer the scallops to a plate.
- Pour over the pan juices.
- Add the bacon bits.
- Sprinkle with parsley.
- Serve hot.