Yield: 4 servings

Ingredients:
4 slices bacon, diced
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
½ cup unsalted butter
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes, optional
2 tablespoons chopped fresh parsley leaves

Directions:

  • Heat a large skillet over medium high heat.
  • Add bacon and cook until brown and crispy, about 6-8 minutes.
  • Drain excess fat; reserving 1 tablespoon in the skillet.
  • Transfer bacon to a paper towel-lined plate.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste.
  • Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side.
  • Set aside and keep warm.
  • Melt butter in the skillet.
  • Add garlic, oregano, basil and red pepper flakes
  • Season with salt and pepper, to taste.
  • Cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Stir in bacon and scallops.
  • Serve immediately, garnished with parsley, if desired.