BBQ Scallops & Bacon Over Jasmine Rice

Ingredients

• 8 oz SizzleFish Scallops
• 2 slices D'Artagnan Bacon
• 2 tbs bbq sauce
• 2 cup cooked jasmine rice
• 1 cup snap peas
• green onion, optional

Directions

1. Cook bacon in pan until crispy
2. Remove and drain bacon
3. Allow to cool and then crumble
4. Saute snap peas in bacon fat
5. Remove snap peas
6. Pat scallops dry
7. Heat pan nice and hot and sear scallops 2-3 minutes on each side or until golden
8. Finish off by tossing scallops with peach bbq
9. Divide rice between 2 plates
10. Top with half of scallops, crumbled bacon, green onion and snap peas on the side!

Recipe Credits: Sarah @ Ingredients Of A Fit Chick