PAN-SEARED SCALLOPS WITH BACON

Cooking scallops at home is so easy and very quick. It is so important to dry your scallops with a paper towel and heat the skillet until almost smoking hot before adding the scallops. They cook in about 2 minutes on each side, so have your mashed potatoes ready and hot on the stove before cooking the scallops.

2 slices bacon, diced

8 large sea scallops

Sea salt and freshly ground black pepper
1 T avocado or peanut oil

1 shallot, minced
1 t unsalted butter

1 clove garlic, minced

½ cup dry white vermouth

Mashed potatoes
2 lemon wedges

Cook bacon in a cast-iron skillet over medium heat until crisp.

Remove bacon with a slotted spoon to a paper towel-lined plate.

Discard most of the bacon grease.

Pat scallops dry with paper towels and season to taste with salt and pepper.

Add oil to the same skillet and heat until almost smoking hot.
Add the scallops cook the scallops, without moving them, for 2 minutes, then flip over. If scallops do not release easily, let them cook a few more seconds. Cook another 2 to 3 minutes, until golden brown. 

Transfer to a platter and keep warm.

Reduce heat to medium and cook the shallot for 2 minutes.

Add the butter and garlic and cook another minute.

Add the vermouth and stir up the browned flavorful bits from the skillet and cook another minute or two.

Add mashed potatoes to each warm plate.

Spoon the scallops on top of the mashed potatoes.

Sprinkle on the bacon bits and drizzle with the sauce from the skillet.

Serve with lemon wedges and a green vegetable or salad.

Serves 2