Scallops with Bacon and Asparagus

Servings: 2 | Serving size: 6 ounces scallops with sauce and asparagus

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Jasmine Rice or Jasmine Rice - Low Sodium Version

Place a medium sized skillet over medium high heat. Add the bacon. Cook until the bacon is crispy. Remove and set aside on a paper towel to cool. Turn off the heat.

While the bacon is cooking, place the water in a large skillet over high heat. When the water is almost boiling add the asparagus. Cook for two minutes and remove the asparagus from the water and set aside.

When the bacon is cool, slice it crosswise into very thin strips. Cut the cooled asparagus into 1 1/2 inch pieces.

Put the pan with the bacon grease back on medium high heat. Add the scallops and cook on one side for about 5 minutes. Turn and cook on the other side for about 4 minutes.

Remove the scallops to a warm plate.

Add the lemon zest, lemon juice, wine and pepper to the pan with the bacon grease. Cook, whisking the bottom of the pan, for about 30 seconds. Reduce the heat to medium and add the asparagus, bacon bits and butter. Cook for about 2 minutes, tossing frequently, and serve the mixture over the scallops.

Top with the basil and serve.