There aren’t enough foods wrapped in bacon. I can sense when scallops wrapped in bacon are a passed appetizer near me. It is like radar. I work the cocktail hour scouting what waiter has them near by.
I decided I should make some myself. I think the challenge was really to get the bacon crisp and not to overcook the scallops.
3-4 sea scallops per person
½ strip of bacon per scallop
1 tbs butter
1 tbs olive oil
Rinse scallops and trim any connective tissue.
Pat dry. Again, pat any excess water off.
Wrap each half strip of bacon around each scallop and secure with a toothpick, through the center. Or try using 2 to make an X to get it going. Generously salt and pepper both sides.
Melt butter and oil in a hot skillet.
Place scallops in, bacon side down.
Don’t overcrowd the pan so you can rotate the scallops, crisping the bacon on each side.
At the 4th rotation, pan fry both top and bottom.
These were tricky. I made sure to (account for and) pull out each before serving. The bacon held well. If anything, they weren’t quite as crisp as I would have liked. I think the scallop maintained its integrity.
Four scallops per person was too much. They were huge! I served them with some roasted broccoli and parmesan risotto.
I have lots of meals and a whole vacation recap ahead. I’ve been under the weather and I’m trying to vacay detox while still getting prepped for the holidays. Bear with me! I’m shooting for Monday