Sea scallops are usually larger and have more flavor than smaller Bay scallops. Ingredients
2 lb. scallops
2 Tbs. olive oil
1 Tbs. cornstarch
1/4 C. dry white wine
Juice of 2 lemons
1 Tbs. lemon zest
1/2 tsp. dried dill
1/4 C. crisp cooked bacon, crumbled
1/4 C. fresh parsley, chopped
Directions
1. Sauté scallops in olive oil for 5 – 10 minutes.
2. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved.
3. Add this mixture along with dill and bacon to scallops and stir until mixture thickens.
4. Serve immediately.
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