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Sauteed Scallops with Lemon Sauce




Source of Recipe


Arcamax


List of Ingredients




2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped


Recipe



Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.

The Skinny: Use low fat bacon or turkey bacon.