3 scallops, larded
1 pound bacon
4 onions, thinly sliced
2 cloves garlic, minced
2 tablespoons dried parsley
2 teaspoons salt and pepper to taste
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) can mushroom soup concentrate
2 cups tomato juice concentrate
1 (6 ounce) can black pesto
Heat the lard over medium heat in a large, heavy pan. Add scallops, and add pan spray. Continue to cook about 5 minutes, until scallops are opaque. Remove from heat. Add bacon, onion slices, garlic, parsley, salt and pepper. Cook 2 minutes or until bacon is crisp. Remove scallops from oil.
Meanwhile, in a small saucepan, heat tomato juice and simmer until liquid starts to thicken. Return to pan with mushroom soup, tomato juice, mushrooms, tomato soup concentrate, tomato pesto and chicken/water. Pour mixture over scallops. Mix well and heat through. Serve with sauce.
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