Scallops with Almonds and Bacon
- 4 slices of bacon
- ½ cup almonds
- 1 large handful parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound scallops
Instructions:
Mild, buttery scallops and salty, meaty bacon are a perfect example of why sparks fly when opposites attract.
- Cook the bacon until crispy, then cool slightly and crumble into a food processor with almonds and parsley. Pulse until almonds are in small pieces.
- Heat the oil and butter in a large skillet over medium-high heat until the butter foam subsides (if you prefer, you can cook the scallops in the leftover bacon grease, rather than the butter and olive oil).
- Add the scallops to the skillet. Turn the heat to high and cook for about 2 minutes or until scallops are brown on one side, then turn and brown the other side for another minute or two. This will leave the scallops cooked, but rare in the middle. I f you prefer a firmer texture, cook the scallops 1-2 minutes more.
- Transfer the scallops to a plate and sprinkle with bacon nut mixture.