Bay Scallops with Snap Peas and Bacon

Name: Bay Scallops with Snap Peas and Bacon
Total time: 45 min
Yield: 2 servings
Ingredients: •2 slices bacon; •3/4-1 lb Diver Caught Bay Scallops; •1/2 tsp each chili powder and paprika; •1/2 Tbs rendered pork fat (pastured) or coconut oil; •2 cloves garlic, minced; •juice of 1 orange, plus the zest; •sea salt/pepper; •1/2 lb sugar snap peas; •1.5 tsp balsalmic vinegar

Bay Scallops with Snap Peas and Bacon might be just the main course you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $4.91 per serving.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

306 kcal

Calories

27 g

Protein

13 g

Fat

19 g

Carbs

Ingredients

For 2 servings

Estimated cost~€0.90 · ~€0.45/serving

Instructions

1
Dice bacon and add to hot pan, cooking until slightly crisp.
2
Remove with a slotted spoon and reserve.
3
Add peas and a sprinkle of salt to the pan and cook in the bacon fat until tender (about 8 minutes) adding garlic and orange zest in the last 2 minutes of cooking.
4
Mix in cooked bacon, then remove mixture from pan and set aside, covered to keep warm.
5
Add rendered pork fat/coconut oil to pan. Bring to medium high heat.
6
Sprinkle scallops with salt, pepper, and paprika and add to hot pan, working in two batches if needed (dont overcrowd them in the pan).Cook for 1-2 minutes per side, being careful not to overcook scallops. They are done when they turn from translucent to milky white.
7
Remove from pan and cover to keep warm.
8
Add orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan.Stir and reduce until you achieve a thick sauce (you can add a few chili flakes if you like it spicy).
9
Drizzle over peas and scallops and dive in!