A favorite Lenten meal of mine - just minus the bacon if I cook it on Friday. I included the bacon for this recipe; just exclude it if your savoring no-meat Fridays for Lent.
I hope you enjoy it as much as I do!
1lb of Sea Scallops
1-2lbs of thinly sliced bacon (preferably Sugar Free / No sugar added bacon)
Salt and Pepper to taste
2 Tbsp Ghee
1/4 Cup Water
1/4 Cup Balsamic Vinegar
1/2 Cup Stock
2 Tbsp Fig Preserves or jam
Start with the Sauce:
Mince the Shallots. In a pan, heat 1 Tablespoon of Ghee then add the shallots. Cook, tossing the shallots until they are clear. Add the jam, stock, water and vinegar and let simmer until thick - maybe 2-3 minutes. After thickened, remove from heat and add a 1 tablespoon of Ghee and season with salt / pepper to taste.
Dry the Scallops with a paper towel and set aside. Wrap each scallop with a thin 1/2 slice or 1 slice of bacon depending on how large the scallops are will determine how much bacon to use. The bacon must bacon thin - if it's too thick the scallop will cook before the bacon. In a pan, heat 1 tablespoon of ghee and add the scallops careful not to crowd them in the pan. Sear the sides that are wrapped in the bacon first, then sear the flat uncovered sides of the scallops until lightly golden brown. Remove from heat and set on a serving plate, pour the Fig Balsamic Sauce over the scallops and serve.