Scallops with Bacon and Oranges
"Shrimp can easily be substituted for the scallops Recipe source: Cooking Light (September 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (325.5 g)
- Calories 487.2
- Total Fat - 23 g
- Saturated Fat - 6 g
- Cholesterol - 103.1 mg
- Sodium - 1277.6 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 3.5 g
- Sugars - 12.7 g
- Protein - 35.7 g
- Calcium - 135.8 mg
- Iron - 1.7 mg
- Vitamin C - 67 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large cast-iron skillet over medium heated the bacon and cook 5-10 minutes until crisp; turning once. Remove from skillet with a slotted spoon and chop.
Step 2
While the bacon cooks, cut 1 orange in half and squeeze the juice from the orange halves into a bowl. Peel and section two oranges (collecting the juices in a bowl) Place the orange sections in a bowl.
Step 3
Increase heat to high. Pat scallops dry and sprinkle them with pepper and 1/4 teaspoon salt. Add the scallops to the pan (keeping the drippings in the pan) and cook for 2 minutes per side or until golden brown. Transfer scallops to a platter and cover with foil to keep warm.
Step 4
Stir the orange juice, vinegar and 1/4 teaspoon salt to the pan and cook another 2 minutes or until simmering.
Step 5
Drizzle the orange juice mixture over scallops and top with bacon, orange sections and thyme.
Tips
No special items needed.
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