Sautéed Scallops with Lemon Sauce
Ingredients
- 2 lb. scallops
- 2 Tbs. olive oil
- 1 Tbs. cornstarch
- 1/4 C. dry white wine
- Juice of 2 lemons
- 1 Tbs. lemon zest
- 1/2 tsp. dried dill
- 1/4 C. crisp cooked bacon, crumbled
- 1/4 C. fresh parsley, chopped
Directions
Sauté 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.
