Bay Scallops with Snap Peas and Bacon

Ingredients

•3/4-1 lb Diver Caught Bay Scallops
•1/2 lb sugar snap peas
•1/2 tbs rendered pork fat (pastured) or coconut oil
•2 cloves garlic, minced
•2 slices bacon
•juice of one orange, plus the zest
•1.5 tsp balsalmic vinegar
•1/2 tsp each chili powder and paprika
•sea salt/pepper

Preparation

1
Dice bacon and add to hot pan, cooking until slightly crisp. Remove with a slotted spoon and reserve.
2
Add peas and a sprinkle of salt to the pan and cook in the bacon fat until tender (about 8 minutes) adding garlic and orange zest in the last 2 minutes of cooking.
3
Mix in cooked bacon, then remove mixture from pan and set aside, covered to keep warm.
4
Add rendered pork fat/coconut oil to pan. Bring to medium high heat.
5
Sprinkle scallops with salt, pepper, and paprika and add to hot pan, working in two batches if needed (don’t overcrowd them in the pan).
6
Cook for 1-2 minutes per side, being careful not to overcook scallops. They are done when they turn from translucent to milky white. Remove from pan and cover to keep warm.
7
Add orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan.
8
Stir and reduce until you achieve a thick sauce (you can add a few chili flakes if you like it spicy).
9
Drizzle over peas and scallops and dive in!

 



About

Delicious scallops with sugar snap peas and bacon. Drizzled with a balsalmic-orange reduction.

Other Names:

Paleo Friendly

Yield:

serves 2

Added:

Thursday, May 15, 2014 - 11:25am

Creator:

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