Seared Scallops with Bacon
Ingredients:
6 slices bacon, cut into 1/4-inch pieces
1 pound large sea scallops, about 16, sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, about 2 shallots
1 cup white wine
2 tablespoons unsalted butter
Directions:
Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
Recipe shared from: http://www.marthastewart.com/261239/seared-scallops-with-bacon?czone=food/fish-and-shellfish/shellfish-varieties¢er=344318&gallery=340481&slide=261239