There is nothing I like more than scallops. Of course, when you add bacon to those scallops, well, then I suppose you could say I like that more. I especially love when a recipe with scallops and bacon comes from a “Cooking Light” magazine. Hello, wonderful! Oh, and it’s low FODMAP! Perfect.
- 4 center-cut (nitrate free) bacon slices
- 3 large navel oranges, divided
- 1.5 lb. fresh sea scallops
- ½ tsp. black pepper
- ½ tsp. salt, divided
- 1 T apple cider vinegar
- 2 tsp. chopped fresh thyme
- Place bacon in a large skillet (cast iron preferred, but not necessary) over medium-high heat; cook 6 minutes or until crisp, turning over once. Remove from pan and place on a plate.
- While bacon cooks, cut 1 orange in half and squeeze the juices from both sides into a small bowl. Peel the other two oranges and section them each, putting sections in a separate bowl (do this over the first bowl with the juices, to catch any extra juice).
- Increase heat to high once the bacon is removed. Pat scallops dry and sprinkle with pepper and ¼ tsp. salt. Add scallops to the bacon drippings in the pan; cook 2 minutes on each side or until golden brown. Transfer scallops to a platter; cover with foil to keep warm. Add orange juice, vinegar, and remaining ¼ tsp salt to the pan. Cook 2 minutes, until simmering, and scrape the pan to loosen browned bits.
- Plate the scallops onto four plates and evenly drizzle mixture over plated scallops, top evenly with bacon, orange sections and thyme.
Enjoy this with a loved one over a glass of wine, or like we did; at the kitchen counter with our two year old saying “mine, mine mine!” the entire time, while pointing to our food. She’s lucky we love her and were willing (sort of) to share.