Instructions: Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine, lemon juice and lemon zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately.

Chefs Notes: You can get lower fat turkey bacon at most grocery stores and there is no real taste difference.

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