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By: Grace B.
| Description: | ||
| Time: | 15 min (5 min to prepare, 10 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.5 each lbs. bay or sea scallops 3 tablespoon toasted sesame seed 6 each slices bacon 1 each Sunkist® lemon -grated peel and juice 2 teaspoon Cornstarch 2 tablespoon chopped parsley |
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| Directions: | ||
| Rinse the scallops well; drain and pat dry with paper toweling. In a bowl, combine the scallops and sesame seed, stirring to coat evenly. In a large skillet, cook the bacon until crisp; remove, drain, and crumble. Pour off and reserve drippings. Wipe the skillet clean. Sauté the scallops (in two batches) in reserved drippings about 4 to 5 minutes. Return all the scallops to the skillet; stir in lemon peel and crumbled bacon. Gradually blend the lemon juice into the cornstarch; add to scallop mixture. Cook over medium heat, stirring, until slightly thickened. Sprinkle with parsley. Garnish with lemon wedges, if desired. Slice large sea scallops in half before coating them with the sesame seed. |
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| Notes: | ||
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