Pan-fried scallops with lemon and bacon

Ingredients:

• 3 strips bacon (about 60g), cut into 1cm pieces.
• 700 g sea scallops, stems removed (see note)
• 1/4 tsp finely grated lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 1.5 tsp chopped parsley leaves

Preparation:

1. Heat a large skillet over medium heat and cook the bacon until crisp, about 5 minutes. Discard the rendered fat in the skillet, and use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess fat.
2. Meanwhile, arrange the scallops flat on a plate. Pat them dry with paper towels. Season with salt and pepper.
3. Cook the scallops, undisturbed, over high heat until golden brown on the bottom, about 3 minutes. Flip and cook for another 1 minute. Turn off the heat, add the lemon zest and juice, parsley, and bacon bits, and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.
   
   
   Scallops are often soaked in a phosphate solution to extend their shelf life. This liquid seals the scallops, making them difficult to fry. Look for "dry" scallops (without chemicals). They're tastier and easier to cook.