Screwed Up Scallops

Rinse about 20 large sea scallops (about a pound in total) in cold water and pat dry with paper towels. Sprinkle lightly with salt and pepper and set aside. Cook 3 slices of bacon until they're crisp, drain on paper towel and reserve the drippings in the pan. Crumble the bacon and set aside.

Sear the scallops in the drippings over med-high heat (tending towards high heat for a good sear) about 2 minutes/ side until lightly browned. Remove from the skillet and keep warm.

Deglaze the pan with about 1/2 cup of dry, white wine (although I used a Gewurztraminer this time because I had it open from the Longest Risotto In The World) and add about 1/3 c of chopped shallot or red onion (I used red onion this time) and about 1 t of minced garlic (yeah, a teaspoon. Like that's going to be enough! I actually used closer to 1 1/2 T but, say it with me now "I like garlic!")

Simmer for about 2 minutes or until the onion is tender and the wine has evaporated a bit. Add about a half cup of prepared Alfredo sauce (I realize that this is the part where you say "Now you tell me that I need Alfredo sauce! Well, shame on you for starting a recipe before reading all of the way through it first.) Add some lemon zest (or juice in a pinch) and mix it well. Add the bacon back to the pan and then gently stir the scallops into the sauce. Season with a little fresh pepper and you're good to go.

I served this over fettuccine noodles (it seemed to go with the Alfredo sauce part of the meal) and it was some tasty, I tell you.

I've called them Screwed Up Scallops because I'm still getting used to the new pan and I ended up browning the bacon a little more than I should have so, instead of the lovely creamy light sauce that I had the first time that I made this, I ended up with something considerably... browner. Still wicked tasty but... browner.