Thanks to Fred Eppright for sharing this incredibly delicious recipe.
24 medium-large scallops
1 large onion
1 stick of butter divided
1/4 cup white wine
1/2 cup bacon bits
Season scallops with salt and pepper. Cover and place in refrigerator.
Thinly slice onion.In a large skillet melt half stick of butter over medium heat, add sliced onions.
Sauté onions slowly until caramelized. Remove from skillet and set aside.
In same skillet, add remaining butter and return to medium heat, add scallops. Sear about two minutes each side or until lightly brown. Add wine. Sauté one or two minutes. Squeeze lemon over scallops and serve.
Plate scallops on a bed of creamy mashed potato puree. Top with onions and bacon bits, serve immediately with veggie of choice and fresh green salad.Provides six servings.