Eclectic Sea Scallops

• 1 12 lbs sea scallops (well rinsed and patted dry to avoid "sandy" texture)
• 6 slices bacon (finely chopped)
• 5 garlic cloves (slivered)
• 12 medium onion (finely chopped)
• 12 cup dry white wine
• 1 pinch salt
• 1 pinch white pepper
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

1. Heat a large deep skillet over medium-high heat
2. Once the skillet's hot throw the bacon in and let it sit until it starts getting brown and all the fat starts coming out.
3. When the bacon starts getting crispy add the garlic and onion and stir.
4. Pull out of the pan the bacon with the garlic and onin and set aside leaving the bacon fat in the pan.
5. Add 1/2 Tbs of oil to the bacon fat in the skillet and wait until it's evenly hot again.
6. Add half of the scallops (make sure the pan and oil mixtures are very hot) into the skillet.
7. Cook WITHOUT moving untill seared (about 45 sec.)
8. turn over and sear the other side for the same time length.
9. Remove from skillet and put on warmed serving plate.
10. Do the same with the other half of the scallops and oil.
11. Once all the scallops are seared and on the plate, add the butter, fried bacon, onion, and garlic combination to the skillet again.
12. Warm a little bit untill the butter is melted and add the wine, white pepper and salt.
13. Let sit stiring occasionally untill 1/2 of the wine has evaporated.
14. Pour everything evenlu over scallops.
15. Enjoy!

avoid, bacon, garlic, onion, white wine, salt, white pepper, butter, extra virgin olive oil

Taken from www.food.com/recipe/eclectic-sea-scallops-359368 (may not work)