Name: Bay Scallops with Snap Peas and Bacon
Prep time: 15 min
Cook time: 26 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 slices bacon; 0.75 lb diver caught bay scallops; 0.5 tsp chili powder and paprika; 0.5 Tbs coconut oil; 2 cloves garlic; 1 juice of orange; 2 servings sea salt/pepper; 0.5 lb sugar snap peas; 1.5 tsp balsalmic vinegar

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Bay Scallops with Snap Peas and Bacon Recipe — Recipes Zone

Method

8 steps · 45 min

01
Dice and Cook Bacon
Dice the 2 slices bacon and add it to a hot pan. Cook until the bacon is slightly crisp, then use a slotted spoon to remove it and set aside.
02
Cook Peas and Garlic
Add the 1/2 lb sugar snap peas and a sprinkle of salt to the pan, letting them cook in the rendered bacon fat until they're tender, about 8 minutes. During the last 2 minutes of cooking, stir in the 2 cloves garlic and orange zest.
03
Combine Peas and Bacon
Stir the cooked bacon back into the peas. Remove the mixture from the pan and cover it to keep warm while you prepare the scallops.
04
Heat Pan for Scallops
Add any remaining rendered pork fat to the pan, or add 1/2 tablespoon coconut oil if needed. Bring the pan to medium-high heat.
05
Sear Scallops
Sprinkle the 3/4 lb bay scallops with salt, pepper, and 1/2 teaspoon paprika. Add them to the hot pan, taking care not to overcrowd the pan; you might need to work in two batches.
Sear for 1 to 2 minutes per side. They're done when they turn from translucent to a milky white color.
06
Remove Scallops
Remove the seared scallops from the pan and cover them to keep warm.
07
Reduce Pan Sauce
Add the juice of one orange, 1 1/2 teaspoons balsamic vinegar, salt, pepper, and 1/2 teaspoon chili powder to the pan.
Stir everything together and let it reduce until you have a sauce that is thick enough to coat the back of a spoon. If you like a little extra heat, you can stir in a few chili flakes here.
08
Serve
Drizzle the reduced sauce over the peas and scallops just before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	306kcal	15%
Fat	13g	19%
Carbohydrate	19g	7%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Crustaceans	Contains
Molluscs	Contains

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About this recipe

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Method

Dice and Cook Bacon

Cook Peas and Garlic

Combine Peas and Bacon

Heat Pan for Scallops

Sear Scallops

Remove Scallops

Reduce Pan Sauce

Serve

Nutrition

Allergens

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