Southwestern Scallops

Sea scallops are some of my absolute favorites. I LOVE scallops. I love them any way they are cooked. I saw a recipe that looked really good, but when I read through it, it was really kind of boring. So I just did what I always do, and did my own thing. I turned them into Southwestern scallops.

Southwestern Scallops

This dish was loaded with sea scallops and bacon and all kinds of fresh goodness.

1- 1 1/2 lbs sea scallops, thawed if frozen

4 slices of bacon, cooked and diced

1 TBSP garlic

1/4 cup green onions, sliced

1/4 red onion, sliced very thin

1/2 poblano pepper, sliced thin

4-5 mushrroms, sliced

2 tomatoes, diced

2-3 TBSP cowboy butter, optional Mixed Grill Topped with Cowboy Butter

salt & pepper to taste

Cook the bacon first and reserve the grease. Allow the bacon to cool and cut.

Rinse the scallops and then cook in the bacon grease, with either butter or the cowboy butter if using. Cook for about 4 minutes per side.

When the scallops are cooked, remove and keep them warm. Deglaze the pan with either a little white wine or lemon juice.

Add the mushrooms, onions, garlic and peppers and cook for about 3-5 minutes or until softened.

Add the tomatoes, most of the bacon and the scallops and mix in thoroughly right before serving, cook just long enough to heat everything up.

Serve over your choice of either pasta, rice or couscous. I served it over couscous. Top with the green onions and the rest of the bacon. Serve with a chilled white wine and enjoy.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.