Seared Scallops with Lemon and Bacon
Ingredients
- 3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
- 1 1/2 pounds sea scallops, muscle removed (see Cook's Note)
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons finely chopped flat-leaf parsley leaves
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