Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs.

4 slices Bacon, quartered crosswise

12-16 large Sea Scallops (about 1 lb. total)

2 Tablespoons Unsalted Butter

2 large Golden Delicious Apples, each cored and cut into 8 wedges

Sugar

1/2 cup Apple Cider

1 Tablespoon fresh Lemon Juice

Salt

Fresh ground Black Pepper

Preheat oven to 450°. Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe the skillet clean. Lightly butter a medium baking dish and arrange the scallops in a single layer, leaving space between them; then place the bacon on top of the scallops. Bake 10-12 minutes just until the bacon browns and the scallops are cooked. Meanwhile, beat the butter in the skillet until melted. Add the apple wedges and sprinkle with a pinch of sugar. Saute over medium heat, stirring and turning until the apples are golden, about 5 minutes. When the scallops are cooked, remove from the oven and spoon off the juices; add the juices to the apples, along with the cider and lemon juice. Heat, stirring gently, over high heat until the juices boil and coat the apples, 3-4 minutes. Place the bacon-topped scallops on each of 4 dinner plates, dividing evenly. Arrange 4 apples slices in a fan design on each plate. Spoon the skillet juices over the scallops. Season with salt and pepper and serve.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 4

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