We are a house divided when it comes to seafood. There are three of us who love it. One of us who is okay with certain seafood, but doesn’t like shrimp. And then there are three in this house who don’t like seafood at all. What’s wrong with them?

This week’s cravings theme is Seafood.

I like pretty much all seafood. Shrimp, Lobster, Crab, Fish, etc. If it lives in the sea, I’ll probably try it. And that does go for exotic dishes. Except Octopus. And I don’t mind the flavor of Octopus, it’s the texture I am not crazy about. So yeah… no.

A couple of years ago, okay maybe like 10 years ago… shhhh… who’s counting, my aunt sent me a recipe for bacon and scallops that since then we have doctored up and made our own way and have been making ever since. This is it.

Bacon and Sea Scallops

Name: Bacon and Sea Scallops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 4-5 slices of bacon; 1½ pounds sea scallops – we used the smaller ones, but many prefer the large or jumbo; salt & pepper to taste; 1 c. chopped onion; 2 Tablespoons minced garlic

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

It’s a seafood extravaganza this week and this quick and easy but totally delicious Bacon & Sea Scallops recipe is perfect!

Ingredients

4-5 slices of bacon
1½ pounds sea scallops – we used the smaller ones, but many prefer the large or jumbo
salt & pepper to taste
1 c. chopped onion
2 Tablespoons minced garlic

Instructions

Cut your bacon into pieces. Cook up your bacon first. I sometimes use more bacon then I have listed there, but it’s really going to be a personal decision. Once it’s almost cooked, add the onion and garlic to the pan and stir it all up. Continue cooking the bacon until done (hopefully no more than 3 minutes or so)
Remove the bacon and onions from the pan and then turn the heat up to high. Sprinkle the scallops with some salt and pepper. Put them into the pan you were just cooking in.
Cook for about 2-3 minutes on each side.
Add the onions back into the pan and reduce heat to medium-high.
Cook for an additional 2 minutes or so. Serve.
We usually serve this with a side of wild rice and some grilled asparagus.