Seared Scallops Baked With Bacon, Artichokes, Lemon and Capers

ingredients

• 1/2 lb. Bacon
• 1 lb. Scallops
• 1/2 jar Mezzetta® Grilled Artichoke Hearts, with juice, finely chopped
• 2 Tbsp. Mezzetta® Non-Pareil Capers, finely chopped
• 2 Tbsp. lemon juice, or to taste
• 2 Tbsp. fresh parsley, finely chopped
• Salt and pepper to taste
• 4–6 Tbsp. Italian bread crumbs, seasoned
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Cook the bacon in a pan; remove the bacon and drain off some of the fat into a jar.

Allow the pan to cool slightly. Add the scallops and sear; remove at once.

Add the finely chopped artichoke hearts and capers, lemon juice, and parsley to the pan.

Season to taste with salt and pepper. Remove from the heat and reserve.

Cut the scallops into quarters and crumble the bacon.

Place in a 9 by 9 inch bakingdish and pour the sauce over. Liberally sprinkle with the bread crumbs.

Bake at 375°F for approximately 5 minutes.