Bay Scallops with Snap Peas and Bacon

Elements:

• •2 slices bacon
• •3/4-one lb Bay Scallops
• •1/two tsp each individual chili powder and paprika
• •1/2 Tbs rendered pork fats (pastured) or coconut oil
• •2 cloves garlic, minced
• •juice of one orange, plus the zest
• •sea salt/pepper
• •1/two lb sugar snap peas
• •1.five tsp balsalmic vinegar

Directions:

1. Dice bacon and insert to hot pan, cooking until crisp. Remove with a slotted spoon and reserve.
2. Add peas and a sprinkle of salt to the pan and prepare cook in the bacon fat until tender (about 8 minutes) incorporating garlic and orange zestthe last  2 minutes.
3. Mix in cooked bacon, then clear away combination from pan and set apart, lined to maintain warmth.
4. Include oil to pan. Bring to medium heat.
5. Sprinkle scallops with salt, pepper, and paprika and add hot pan, you may need to cook in two batches in order not to overcrowd.
6. Cook for 1-2 minutes per side, being careful not to overcook scallops. They are done when they convert from translucent to milky white. Take out of pan and set aside to cool.
7. Include orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan.
8. Stir until you reach a thick sauce (you can add a couple chili flakes if you like it spicy).
9. Drizzle over peas and scallops and dive in!