Sea Scallops with Peas, Bacon and Carrots

1. 1

   In a large skillet, cook the bacon over moderate heat until browned and crisp, about 4 minutes.

2. 2

   Using a slotted spoon, transfer the bacon to paper towels to drain.

3. 3

   Pour off all but 1 tablespoon of the bacon fat from the skillet and add 2 tablespoons of the butter.

4. 4

   Add the onion and carrot and cook over moderate heat, stirring, until the carrot is crisp-tender, about 5 minutes.

5. 5

   Add the peas and cook just until heated through.

6. 6

   Add the chicken stock, cover and simmer until the carrot is tender, about 3 minutes.

7. 7

   Stir in the shredded lettuce, lemon juice, parsley and bacon and cook just until the lettuce wilts.

8. 8

   Season the vegetables generously with salt and pepper and keep warm.

9. 9

   In another large skillet, melt the remaining 1 tablespoon of butter in the olive oil.

10. 10

    Season the scallops with salt and pepper and cook over moderately high heat, turning once, until browned, 5 to 6 minutes.

11. 11

    Transfer the vegetables to warmed plates, top with the scallops and serve.

* Per serving · 4 servings · Values may vary.