300 g (10 oz) smoked streaky bacon, cut into pieces
350 g (11 1/2 oz) scallops, halved widthways if large
4 tablespoons pine nuts
8 tablespoons chopped parsley
finely grated rind of 1 lemon
crusty bread, to serve
Heat the butter in a large frying pan, add the bacon and cook over a high heat for 3 minutes until golden.
Add the scallops and pine nuts and cook for 3–4 minutes until the scallops are cooked through and the pine nuts are golden. Stir in the parsley and lemon rind. Divide the mixture between 4 dishes, spoon over any juices and serve with plenty of crusty bread.