What's better than scallops? Boozy bacon scallops

Ingredients

• Large scallops (10)
• 100g pancetta
• 1 medium shallot or small onion
• 2oz Limoncello
• Zest of half a lemon
• Olive oil
• Garlic
• Salt
• Pepper
• Butter
• Scallions or sesame seeds for garnish (Optional)

Instructions

1. Cut your pancetta in small cubes and your onion or shallot into thin rings.
2. Cook the pancetta in a pan with the onions or shallots and a bit of olive oil until the pancetta is crispy and the onions have caramelized. To achieve this, try not to move things around too much, let it stick to the pan a bit.
3. Remove the pancetta and onions from the pan but leave as many juices as possible in the pan.
4. While the pan is still hot, add 2oz of limoncello liqueur and one finely chopped clove of garlic. Scrape the fond that the pancetta and onions had formed and mix it well with the limoncello. Once that is done, add 1 tbsp of butter.
5. Salt your scallops on both sides and add them to the pan. Flip them once, they get golden brown. Allow the second side to get golden brown as well. This should not take a long time on each side. Only flip them once.
6. Plate your scallops in your favourite plate and put the pancetta & onion "crumble" on top. Pepper to taste. Garnish with scallions or sesame seeds.
7. Make this no longer than 2 minutes before serving to your guests.

Recipe by

Olivia L Daoust