With one skillet, and the ingredients in recipe, you'll be in creamy sun-dried tomato heaven. Quick-cooking scallops and an easy pan sauce are the keys to this healthy, satisfying recipe.

Ingredients

• 6 scallops
• 3 strips bacon, diced
• 2 tablespoons sundried tomatoes, diced
• 1/4 cup white wine
• 1/2 lemon juiced
• 1 tablespoon parsley, freshly chopped
• salt and pepper to taste

Cooking Directions

1. In an skillet over medium heat, render down the bacon cooking until crispy. Remove the bacon and set aside reserving a little bacon grease in the pan to cook scallops in.

2. Season the scallops on both sides with salt and pepper then sear in the bacon grease until golden brown on both sides, then remove from pan and set aside.

3. Add to pan with remaining pan grease and juices the sundried tomatoes, wine and lemon juice. Cook until liquid reduces down in half.

4. Once reduced, add back in the bacon and scallops and garnish with parsley.