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1
Preheat oven to 375.
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2
Line a large oven sheet or cookie sheet with two sheets of parchment paper, enough to overlap sides of pan. Set aside.
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3
Drain scallops in colander and pat dry with paper towel.
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4
Cut scallops into quarter pieces, cover and refrigerate.
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5
Chop shallot, cover and refrigerate.
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6
In a large frying pan fry bacon until lightly crisp. Set bacon on paper towel to drain grease. Remove fry pan from heat, drain grease from pan reserving 1 tablespoon of the grease in frying pan. Cut bacon into 1 inch pieces and set aside.
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7
Spread a bed (12oz) of the nacho chips onto the parchment paper prepared baking sheet. The chips should overlap.
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8
Reheat the frying pan with the 1 tablespoon of reserved bacon grease, cook the shallot in the grease pan on medium high for 2-3 minutes, stirring occasionally.
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9
Place nacho chips into preheated oven for 3-4 minutes.
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10
Add scallops to shallot and bacon grease pan continue to cook mixture for 3-4 minutes longer until scallops are white in color. Remove scallops and shallot mixture from heat and drain in colander.
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11
Remove chips from oven. Evenly distribute shallot and scallop mixture over chips, evenly distribute chopped bacon over chips, top shredded cheese evenly over bacon and scallops.
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12
Return nachos to oven at 375 degrees until cheese melts, watch carefully not to over cook.
