Ingredients

3 slices bacon

24 large scallops

Salt and pepper to taste

4 Tbl. chopped onions

2 cloves garlic

1/2 tsp. red chili flakes

1 cup white wine

2 cups clam juice or fish stock

1/2 cup heavy cream

1 cup spinach leaves

Directions

Cook bacon in a large pan over medium heat until crisp. Remove bacon from the pan and drain off most of the fat.

Turn heat up to high. Season scallops with salt and pepper. Add to pan. Cook until lightly brown on both sides (about 3 minutes per side.) Remove scallops from pan.

Add onions, garlic and red chili flakes to pan. Deglaze with white wine, then add clam juice or fish stock. You could also use chicken broth as a substitute. Add heavy cream and reduce by half.

Return scallops to pan. Add cooked bacon. Cut spinach leaves into thin strips. Add to pan and cook until they are lightly wilted. Serves 4.

Recipe from Kaspar Donier, Kaspar's

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