Bacon, chorizo, and pancetta are all excellent to serve with pan-fried scallops.
Ingredients
- 4 bacon strips, diced
- 12 scallops
- 1 tbsp chopped flat-leaf parsley
- squeeze of lemon juice
- salt and freshly ground black pepper
- handful of arugula, to serve
How to Make It
- Heat a frying pan and add the bacon. Cook over medium heat until the bacon is brown and frazzled. Lift on to a plate.
- Remove the roe from the scallops, if present. Fry the scallops in the bacon fat for 1–2 minutes on each side or until golden brown. Do not put too many in the pan at once, because they will not brown. Lift onto a plate.
- Reduce the heat in the pan and fry the roes, if using; these are likely to pop in the hot fat. They are cooked when they are firm.
- Return the scallop muscles and bacon to the pan and add the parsley and the lemon juice. Season, and serve with arugula leaves.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 75 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Sodium 0.9 mg 0% |
carbohydrates 6.2 g 5% |
Dietary Fiber 0.6 g 2% |
Sugars 0.5 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
