- Agoston Haraszthy born (1812)
- 1/4 Pound bacon, finely diced
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 1 Pound sea scallops, such as Alaskan
- 1/2 Meyer lemon
While scallops are sometimes a pricey dinner to serve, they make great appetizers to pass around a party. Just stick a toothpick in them and they're edible. They're decadent but otherwise very healthy.
Pre-heat a cast-iron skillet over medium heat and add the bacon. Cook until crisp and the fat has rendered, about 10 minutes, and remove with a slotted spoon and allow the bacon to cool on a paper towel. Meanwhile, melt the butter and the oil into the bacon grease. Add the scallops and cook for 60 seconds on one side — do not touch. Flip scallops, squeeze over lemon juice, and cook for another 60-90 seconds, or until scallops are just firm to the touch. Remove from heat, plate, and pour pan drippings over the top of the scallops. Serve.