• 5 strips bacon, uncooked, chopped
• 1.25 lbs Alaska Weathervane Scallops (1 package)
• Salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons wine or use lemon juice
• 2 tablespoons butter, softened but not melted
• 2 tablespoons parsley, fresh, chopped

Step 1: Cook bacon —
Cook chopped bacon in a skillet until crispy but not burnt. Remove bacon from pan and set aside. Keep pan hot.

Step 2: Cook scallops —
Dry scallops with paper towels. Season with salt and pepper. Heat the large skillet until very hot, add 2 tablespoons of olive oil and immediately add scallops. Sear on high heat, about 2-3 minutes on each side, just until opaque throughout. Remove from the skillet.

Step 3: Make the sauce —
Add 3 tablespoons lemon juice (and maybe 2 more tablespoons white wine) to the skillet. Scrape the bottom of the pan. Remove pan from heat, add softened butter (but not melted), stir to create a creamy sauce.

Step 4: Final finish —
Add chopped bacon. Add back seared scallops. Top with chopped parsley. Enjoy!