Bacon Scallops


1/4 c. chopped bacon (about 4 slices)
1/4 c. minced ham
1/2 tsp. salt, or to taste
1/4 c. flour
1/8 tsp. hot sauce
12 oz. fresh or frozen scallops, thawed
3 tbsp. water (or liquid from thawed scallops)
2 tbsp. Worcestershire sauce
1/4 c. lemon juice

Fry bacon slowly in heavy skillet with tight-fitting lid. Add onion and cook until golden. Sprinkle with salt, flour and hot sauce; do not stir. Simmer until flour is absorbed in fat. Add thawed scallops to skillet; stir gently to mix. Cover and simmer for 15 minutes, stirring after 5 minutes. Add Worcestershire sauce and lemon juice to scallop juice or water; add with parsley to scallop mixture. Stir; turn off heat. Continue stirring over the warm burner until sauce covers each scallop Makes 4 servings.