Scallops with Bacon and Scallions

Name: Scallops with Bacon and Scallions
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 5 slices bacon; Salt and black pepper; 18 sea scallops; 2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan; 4 scallions chopped; Crab dip, store bought; Asparagus spears, blanched; 1 crusty baguette, sliced at bakery counter

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Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 6 servings

Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 6 servings

Ingredients

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5 slices bacon

Salt and black pepper

18 sea scallops

2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan

4 scallions chopped

Crab dip, store bought

Asparagus spears, blanched

1 crusty baguette, sliced at bakery counter

Directions

Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.
Preheat a nonstick pan over high heat for scallops.
Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops.
To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.