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
- 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
- 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!