
Calico Scallops with BaconRecipe by Chef Michael Williams Prep time 15 mins Cook time 10 mins These little inexpensive scallops paired with nice naturally smoked bacon, make for a great little appetizer before dinner. Ingredients 2 slices, thick sliced naturally smoked bacon (halved lengthways and sliced) 150 g calico scallops (abductor muscle removed) ½ of a shallot (very thinly sliced) 1 teaspoon garlic (minced) - optional Pinch of fresh ground black pepper 1 teaspoon of lemon juice or rice wine vinegar ¼ cup green onion (sliced) Directions Preheat a medium fry pan on medium heat. Add the bacon and lightly brown, stirring occasionally. Add the shallots and sauté for 2 minutes, stirring regularly. Add the scallops, garlic and pepper and sauté for 2 minutes, stirring regularly. Add the lemon juice or vinegar and then serve immediately. Garnish with the green onion. Variations Add this finished recipe to pasta sauce, either creamy or tomato based, at the last minute for a great seafood pasta.

Calico Scallops with BaconRecipe by Chef Michael Williams

These little inexpensive scallops paired with nice naturally smoked bacon, make for a great little appetizer before dinner.

Preheat a medium fry pan on medium heat. Add the bacon and lightly brown, stirring occasionally.
Add the shallots and sauté for 2 minutes, stirring regularly.
Add the scallops, garlic and pepper and sauté for 2 minutes, stirring regularly.
Add the lemon juice or vinegar and then serve immediately.
Garnish with the green onion.

Add this finished recipe to pasta sauce, either creamy or tomato based, at the last minute for a great seafood pasta.