Pan Seared Scallops with Ponzu Sauce

Serves: 2-4

Ingredients

• 8 large fresh scallops
• 2 tbsp Laura Lynn butter
• 1 (2.8 oz) bag bacon bits, for garnish
• 1 tbsp Laura Lynn soy sauce
• 2 tbsp lime juice
• 2 tbsp Laura Lynn orange juice
• ½ red chili, finely chopped
• 2 tbsp Laura Lynn maple syrup
• 1 tbsp ginger juice

Directions

1. Mix all sauce ingredients together in a small saucepan over medium-high heat.
2. Bring to a boil while stirring frequently, then reduce for 1–2 minutes to allow the sauce to thicken.
3. Remove from the heat and set aside while cooking the scallops.
4. Pat scallops dry with a paper towel before cooking.
5. Melt butter in a saucepan over medium-high heat, then add the scallops.
6. Cook scallops for 1–2 minutes on each side, depending on thickness. Do not overcook.
7. Arrange scallops on a platter.
8. Top with desired amount of bacon bits and drizzle ponzu sauce over and around each scallop.