Sauteed Scallops With Bacon And Zucchini Recipe
Servings: 4
Ingredients
- 4 slices bacon, diced
- 1 1/2 lbs. sea scallops
- 1/2 teaspoon lemon-pepper seasoning
- Salt
- 2 tbsp. salad oil
- 2 med. zucchini, cut into lg. chunks
Directions
- In 12-inch skillet over medium-low heat, cook bacon till golden, stirring occasionally. With slotted spoon, remove bacon from skillet. Reserve bacon fat in skillet.
- Meanwhile, rinse scallops with cool water. Pat dry with paper towels. In bacon fat in skillet over high heat, cook scallops, lemon-pepper seasoning, and 1/2 tsp. salt till scallops are tender, about 5 min, stirring frequently.
- In skillet, over medium heat, in warm salad oil, cook zucchini and 1/2 tsp. salt about 10 min or possibly till zucchini is tender-crisp.
- To serve, on a large platter, place scallops with zucchini and sprinkle with bacon. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 191 | 54% |
| Total Fat 21.27g | 27% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 525mg | 22% |
| Potassium 852mg | 24% |
| Total Carbs 7.32g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.61g | 1% |
| Protein 33.03g | 53% |
