Scallops with Bacon and Oranges

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #39584

September 25, 2022



"Shrimp can easily be substituted for the scallops Recipe source: Cooking Light (September 2016)"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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