Bay Scallops with Snap Peas and Bacon

Ingredients

• •2 slices bacon
• •¾ lb diver caught bay scallops
• •½ tsp chili powder and paprika
• •½ tbsp coconut oil
• •2 cloves garlic
• •juice of orange
• •sea salt/pepper
• •½ lb sugar snap peas
• •1½ tsp balsalmic vinegar

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Method

From foodista.com — read the original

1. 1Dice bacon and add to hot pan, cooking until slightly crisp.
2. 2Remove with a slotted spoon and reserve.
3. 3Add 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.
4. 4Mix in cooked bacon, then remove mixture from pan and set aside, covered to keep warm.
5. 5Add rendered pork fat/coconut oil to pan. Bring to medium high heat.
6. 6Sprinkle scallops with salt, pepper, and paprika and add to hot pan, working in two batches if needed (dont overcrowd them in the pan). Cook for 1-2 minutes per side, being careful not to overcook scallops. They are done when they turn from translucent to milky white.
7. 7Remove from pan and cover to keep warm.
8. 8Add orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan. Stir and reduce until you achieve a thick sauce (you can add a few chili flakes if you like it spicy).
9. 9Drizzle over peas and scallops and dive in!