Sautéed Scallops with Pesto

Total time: 10 minutes
     These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd. 

 Ingredients:

• 10oz (300gr) scallops
• 2oz (60gr) bacon   2 - 3 strips
• 1 tbs olive oil
• 3 tbs sherry
• 3 tbs pesto

 Instructions:

• Rinse scallops and pat dry. 
• Cut bacon into matchsticks. 
• Heat oil in large nonstick skillet over medium high heat. 
• Add bacon and fry until crisp.  Remove bacon. 
• Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). 
• Reduce heat to low and add sherry, stirring to get up any browned bits. 
• Remove from heat and stir in pesto. 
• Add bacon, stir to combine and serve.