4 slices bacon, diced
1 1/2 lbs. sea scallops
1/2 tsp. lemon-pepper seasoning
Salt
2 tbsp. salad oil
2 med. zucchini, cut into lg. chunks

In 12-inch skillet over medium-low heat, cook bacon until golden brown, stirring occasionally. With slotted spoon, remove bacon from skillet. Reserve bacon fat in skillet.

Meanwhile, rinse scallops with cold water. Pat dry with paper towels. In bacon fat in skillet over high heat, cook scallops, lemon-pepper seasoning, and 1/2 teaspoon salt until scallops are tender, about 5 minutes, stirring frequently.

In skillet, over medium heat, in hot salad oil, cook zucchini and 1/2 teaspoon salt about 10 minutes or until zucchini is tender-crisp.

To serve, on a large platter, place scallops with zucchini and sprinkle with bacon. Makes 4 servings.