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.
Serves 3-4.


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., 20000819