Pan-Seared Scallops with Broccoli-Carrot Medley & Crispy Bacon

Ingredients

• 1.25 lbs Eastern Seas scallops
• 4 slices Jimmy Dean applewood smoked bacon
• 1 bag Birds Eye Steamfresh carrots, broccoli, cauliflower
• 3 tbsp butter
• 1 tsp garlic powder
• Salt and pepper to taste

Steps

1. Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove, chop, and set aside.
2. Cook frozen vegetables according to package directions in the same skillet. Transfer to a serving platter.
3. Pat scallops dry with paper towels and season with salt, pepper, and garlic powder.
4. Add butter to the skillet over medium-high heat. Once foaming, carefully add scallops and cook 2-3 minutes per side until golden and cooked through.
5. Arrange scallops over the vegetable medley and top with crispy bacon pieces.
6. Serve immediately.