|Chopped bacon||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Hot sauce||1⁄8 Teaspoon|
|Frozen scallops||10 Ounce|
|Worcestershire sauce||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
Fry bacon over low neat n heavy skillet.
Add onion; cook until golden.
Sprinkle with salt, flour and hot sauce; do not stir.
Simmer until flour is absorbed in bacon fat.
Partially thaw frozen scallops to separate; reserve scallop liquid.
Add scallops to skillet; stir just to mix.
Simmer, covered, for 1 5 minutes; stir after 5 minutes.
Combine Worcestershire sauce, lemon juice and reserved scallop liquid.
Add lemon juice mixture and parsley to scallop mixture.
Stir well; turn off heat.
Stir over warm burner until sauce covers each scallop.