Minted Scallops With Bacon - 6g Carbs, 1g Fiber
6 slices bacon
1 1/2 pounds sea scallops, rinsed and patted dry
1/4 cup chopped mint, divided
1 jalapeno pepper, minced
2 tablespoons lime juice
2 tablespoons orange juice
Cook the bacon in a skillet. Transfer to a plate lined with paper toweling and let drain. Remove all but 1 tablespoon of the bacon drippings from the pan.
While the bacon is cooking, toss the scallops with 2 tablespoons of the mint and let sit.
Add the scallops to the hot bacon drippings and cook 2 minutes on each side, or until the they are lightly browned. Transfer the scallops to a bowl.
Crumble the bacon and toss it with the scallops. Depending how hot the jalapeno is (taste a tiny piece), add some or all of it to the scallops. Stir in the remaining 2 tablespoons of mint, the lime and orange juices. Serve immediately.
Makes 4 servings.
Calories 226, Fat 8 g, Carbs 6 g, Sodium 396 mg, Fiber 1 g.
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