Bay Scallops with Snap Peas and Bacon

Delicious scallops with sugar snap peas and bacon. Drizzled with a balsalmic-orange reduction.

This recipe contains bay scallops, snap peas, pork fat, garlic, bacon, oranges, balsamic vinegar, chili powder, paprika, sea salt, black pepper

serves 2 servings

Prep time:

Cook time:

Ingredients:

• 3/4-1 lb Diver Caught Bay Scallops
• 1/2 lb sugar snap peas
• 1/2 tbs rendered pork fat (pastured) or coconut oil
• 2 cloves garlic, minced
• 2 slices bacon
• juice of one orange, plus the zest
• 1.5 tsp balsalmic vinegar
• 1/2 tsp chili powder
• 1/2 tsp paprika
• sea salt
• pepper

Instructions:

• 1. Dice bacon and add to hot pan, cooking until slightly crisp. Remove with a slotted spoon and reserve.
• 2. Add peas and a sprinkle of salt to the pan and cook in the bacon fat until tender (about 8 minutes) adding garlic and orange zest in the last 2 minutes of cooking.
• 3. Mix in cooked bacon, then remove mixture from pan and set aside, covered to keep warm.
• 4. Add rendered pork fat/coconut oil to pan. Bring to medium high heat.
• 5. Sprinkle scallops with salt, pepper, and paprika and add to hot pan, working in two batches if needed (don’t overcrowd them in the pan).
• 6. Cook for 1-2 minutes per side, being careful not to overcook scallops.
• 7. They are done when they turn from translucent to milky white. Remove from pan and cover to keep warm.
• 8. Add orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan.
• 9. Stir and reduce until you achieve a thick sauce (you can add a few chili flakes if you like it spicy).
• 10. Drizzle over peas and scallops and dive in!