Rating: 5 stars
6065 Ratings
  • 5 star values: 6065
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,065 Ratings
July 2003

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Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook the bacon over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

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  • Pour off all but 1 tablespoon of the bacon fat from the skillet and add 2 tablespoons of the butter. Add the onion and carrot and cook over moderate heat, stirring, until the carrot is crisp-tender, about 5 minutes. Add the peas and cook just until heated through. Add the chicken stock, cover and simmer until the carrot is tender, about 3 minutes. Stir in the shredded lettuce, lemon juice, parsley and bacon and cook just until the lettuce wilts. Season the vegetables generously with salt and pepper and keep warm.

  • In another large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Season the scallops with salt and pepper and cook over moderately high heat, turning once, until browned, 5 to 6 minutes. Transfer the vegetables to warmed plates, top with the scallops and serve.

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