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Seared Scallops with Creamy Bacon Vinaigrette

Paula
  • minutes
  • Serves

INGREDIENTS

4

slices Smithfield bacon, thick cut

2

lbs Scallops

1/2

Onion

1/4 cup

Stock

1 tbsp

Dijon mustard

1

Salt/pepper

2 tbsp

Coconut oil

1 tbsp

Olive oil

2 tbsp

Sherry