This heart-healthy, gluten-free dish takes salmon to the next level! The pistachio and walnut crust adds a magical crunch and savoriness to this entire dish.
12 large sea scallops (preferably wild and dry- not wet)
6 slices of thinly sliced bacon
11/2 tablespoon of extra virgin olive oil
½ tsp. Kosher salt
½ tsp. Freshly ground pepper
½ tsp sprinkled sweet paprika
1 tbsp fresh Italian parsley roughly chopped
Optional Garnish – red pepper flakes and squeeze of lemon juice .
TIP 1: for buying scallops: dry scallops look ivory or pinkish in color whereas wet scallops look bright white and have additives.
TIP 2: The difference between this dish being mediocre or spectacular is the quality of ingredients, scallops are expensive but better to buy fewer and buy the best, then a lot of average wet scallops filled with additives. In addition, thinly sliced bacon is a must for delicate scallops. Finally use freshly ground pepper and kosher or flaky sea salt, these touches make this dish go to WOW!
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