Scallops & Bacon in Cream
6 slices bacon, thick-cut 1 lb scallops 2 TBS butter 1 TBS garlic, minced (~3 cloves) 1 cup cream, heavy whipping 1 tsp lemon juice
Cut the bacon into bit size pieces. Wash and drain the scallops. Place scallops on a towel and pat them to remove excess moisture.
Fry the bacon in a skillet until crisp. Remove and reserve the bacon. Pour off all but 1 TBS of the bacon fat. Melt the butter with the bacon fat. Add scallops and sauté over medium-high heat for a minute. Stir in the garlic and sauté for a few seconds. Add the cream and bring to a boil over medium-high heat. Add the lemon juice. Stirring frequently, cook until the cream is reduced by one half. Stir in the reserved bacon and serve.
1. Increase the amount of cream if additional sauce is desired for serving over pasta or rice.
2. If served alone, continue reducing the cream until it reaches the desired consistency.
Created by Lynn Ashley, 18 August 2000 while on vacation in ptown capecod mass.