Bay Scallops with Snap Peas and Bacon

8 steps · 45 min total

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

6. 06

   Remove Scallops

   Remove the seared scallops from the pan and cover them to keep warm.
7. 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.

8. 08

   Serve

   Drizzle the reduced sauce over the peas and scallops just before serving.