5 strips bacon, uncooked, chopped
1 lb. scallops
Salt and pepper
2 Tbsp olive oil
3 Tbsp lemon juice, freshly squeezed
2 Tbsp wine or use lemon juice
2 Tbsp butter, softened but not melted
2 Tbsp fresh parsley, chopped
Cook chopped bacon in a skillet until crisp. Remove bacon from the skillet, and place on a plate.
Dry scallops with paper towel. Season generously with salt and pepper.
Heat the large skillet until very hot, add olive oil and scallops (making sure to not overcrowd the pan). Sear the scallops on high heat for 3-4 minutes per side. Remove the scallops from skillet.
Reduce heat to low. Add lemon juice to the pan, and white wine, if preferred, to create a creamy sauce.
Add cooked bacon and seared scallops back into the pan. Top with fresh parsley, and serve!