Scallops & Bacon with Zucchini Noodles

Have you ever made something on a whim that turned out surprising amazing, only to forget the ingredients when you wanted to make it again in the future? I’ll admit I’ve done this more times than I can count, so now I make sure to record it, even if it seems overly simple!
This recipe is one I made up last week while trying out my new veggie spiralizer on a zucchini from my backyard veggie garden. It was a bit of an experiment, but turned out to be a hit, so my husband made sure that I wrote down the recipe so that we could make it again!
I usually buy my scallops frozen when they go on sale in my local grocery store. In this recipe I used the smaller ‘bay scallops’, but large sea scallops would also work nicely, just adjust your cooking time accordingly.

​Ingredients:

• 1 package/1lb frozen scallops
• 2 tbsp butter or bacon fat
• 6 slices of cooked bacon, finely chopped
• Zucchini noodles from 1 large or 2 small zucchini (if you don’t have a spiralizer, you can grate the zucchini with a cheese grater or finely slice it)
• ¼ cup Parmesan cheese
• Sea salt and pepper to taste

 
Directions:

1. Follow package direction for thawing scallops.
2. Add bacon grease or butter to large pan over medium heat. Once melted add in your scallops.
3. Stirring frequently, cook until almost opaque and slightly firm to touch, approximately 7-10 minutes.
4. Add in your zucchini noodles, bacon and parmesan cheese, cook for another 2-3 minutes, just enough to heat everything through.
5. Season with salt and pepper to taste. Enjoy!

Serves 2.