Based on a recipe by Nigella Lawson, this easy-to-cook pan-fried scallops and bacon ditches Nigella’s crumbled chorizo in favor of crispy bacon.
Speedy made it. Yes, he did it again. I was thawing scallops for lunch and, at the same time, I was making an apple crumble when the blog went offline, I had to attend to it and the apple crumble burned in the oven. The scallops, however, did not turn into a disaster. Instead, Speedy made a light entree that he served with plain toast. My, it was delicious. More importantly, we managed to eat lunch. No dessert though.
Whether Speedy found the inspiration in Nigella’s website or saw her cooking the dish on TV, I am not sure. The original recipe, he said, had crumbled chorizo. We didn’t have chorizo so Speedy used bacon. Great choice, it turned out. The dish did not need any salt as the salt from the bacon was enough to season everything without overpowering the delicate flavor of the scallops.
- 12 large scallops
- 100 grams belly bacon (smoked, not honeycured)
- juice of half a lemon
- roughly chopped fresh parsley
Finely slice the bacon. Throw into a hot oil-free non-stick pan. Cook, stirring occasionally, until fat had been rendered and the bacon’s color turns deeper. You can go on cooking until the bacon bits are crisp — totally up to you.
Scoop out the bacon bits. Keep the heat on.
To the bacon fat in the pan, add the scallops. Cook to sear, about two minutes per side.
Pour in the lemon juice, scraping to loosen whatever bits are sticking to the bottom of the pan.
Transfer the scallops to a plate. Pour over the juices. Add the bacon bits. Sprinkle with parsley.