My hubby was craving scallops, so here we go…

BACON JAM:
12oz of chopped bacon

1/2 white onion

1 shallot

1 clove of garlic

1/2 cup brown sugar

1/4 tsp of cayenne or more if you like spice(we do! I always add a little more)

pinch of salt

pinch of pepper

Chop up the bacon and fry till crispy. Remove and place on paper towels.

Spoon out some of the bacon grease and leave enough to sautés the onion and shallot till transparent.

Add one clove of garlic to the onions sauté for 30 seconds then add bacon and sugar, mix. Then add tbsp of vinegar. Cook on low till well mixed, cooked down, looks sticky, and sugar has caramelized.

Lastly add Cayenne, salt, and pepper.

SCALLOPS:

.5 - 1lb of scallops rinsed and dried with towel

2 tbs of butter(dairy free or regular)

1/2 cup of brown sugar

Heat the pan around medium. Make sure it’s hot enough to sizzle but not hot enough to burn your butter.
We used .5lb maybe 10-12scallops (two servings) but you could use 1lb if you need more. There’s plenty of jam for 1lb. Rinse scallops with water and dry with paper towel. Season with salt and pepper. Then dip each side in brown sugar. Two minutes each side or till it’s nice and crispy brown. It’s done when it’s crispy on the outside and flaky when cut.

I use dairy free butter but you can use regular butter if you are not dairy free.

Take the scallops and top with bacon jam!!!