When I transitioned back from a completely plant based diet to a diet that includes all foods, making my own scallops for the first time reminded me why I loved animal proteins. I fully respect my plant based peeps, but there is something so wonderful about a scallop. They can be sweet and savory and crisp and soft all at the same time.
The secret to a perfectly cooked scallop is to cook it quickly, on high heat, and in a LOT of fat. That is what makes bacon and scallops a match made in foodie heaven. You can follow along with this full recipe or just follow the scallop portion and impress the heck out of a date or your parents or your roommates (if you’re that nice).
Lemon, Butter, and Bacon Scallops with Zoodles – Makes 2 Servings
- 8 medium scallops
- 4 strips of bacon
- Juice from 1 lemon
- 2 TBSP grass fed butter
- 3 medium zucchini
- Avocado oil
- 2 TBSP Fresh parsley
- Salt and Pepper
- Cook bacon in large pan over low heat.
- While bacon is cooking spiralize zucchini if you did not purchase pre spiralized.
- Take scallops from refrigerator and pat with paper towel to remove any excess moisture.
- Place cooked bacon to the side and carefully pour bacon grease into cast iron skillet.
- Heat cast iron skillet to high heat and season scallops liberally on both sides with salt and pepper.
- Place scallops in hot cast iron skillet. Cook for 2 minutes on each side. Remove from heat.
- While scallops are cooking add zoodles to a pan with avocado oil heated to medium heat. Sautee zoodles until soft, but not mushy.
- When zoodles are almost fully cooked add butter, lemon juice, chopped bacon and chopped parsley to the pan.
- Fully mix the butter, lemon juice, bacon and parsley into the zoodes.
- Remove the zoodles from the pan and plate on two plates. Place scallops on top and drizzle with any extra lemon and butter sauce from the zoodle pan.