Cooking Instructions
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Step 1
In a skillet over medium to medium-high heat, fry the
Bacon (4 slices)
until crispy, 3-4 minutes per side. Transfer the bacon to a paper towel-lined plate or dish.
Step 2
Lower the heat to medium-low. Add the
Light Cream (240 mL)
,
Butter (15 g)
, and
Parmesan Cheese (20 g)
to the bacon grease, and season with a pinch of
Sea Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Cook, stirring constantly, until the sauce thickens and reduces by half, about 10 minutes.
Step 3
In a separate large skillet over medium-high heat, heat the
Butter (15 g)
until sizzling.
Step 4
Season the
Scallops (8)
with
Sea Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
, and add them to the hot skillet. Cook for just 1 minute per side. Do not crowd the scallops; if your pan isn’t large enough, cook them in two batches. You want the scallops golden on each side, but take care not to overcook them.
Step 5
Transfer the scallops to a paper towel-lined plate to drain excess oil.
Step 6
Divide the cream sauce between two plates, crumble the bacon on top of the cream sauce, and top with 4 scallops each. Serve immediately.
