Bay Scallops with Snap Peas and Bacon
By: Allyson Meyler
Published: Thursday, May 15, 2014 - 11:25am

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.