These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta. Slideshow: More Scallop Recipes 

Bacon-Wrapped Scallops

sea scallops (1 pound)

Kosher salt

Pepper

bacon

unsalted butter, melted

Preheat the oven to 425&deg;. Set a rack in a rimmed baking sheet.


Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.


Classic Recipe, but a terrible way to cook it - almost guaranteed to be overcooked and dry scallops and undercooked bacon. My recommendation: before wrapping the scallops parcook the bacon on paper towels (to absorb the excess fat) in the microwave about 2 minutes. Then wrap the scallops. Next, heat a skillet to medium high and add 2 Tbsp ghee (which won't burn) and sear the scallops on one side only (to develop a crust) basting them with the ghee until they just turn opaque. remove from the heat and serve immediately. The scallops will be much more flavorful, tender and moist. 
Knife and fork version: just before removing the scallops add 1Tbsp chopped shallot, 1 tsp chopped rosemary and a little finely diced red and yellow sweet pepper for color. Remove and tent the scallops, sauteing the new ingredients until the shallots are translucent ~1 min or so. Add 1-2 oz of white vermouth, deglaze the pan and reduce the sauce by half. Plate the scallops, spoon the sauce over and serve immediately. Allow 3-U/8 scallops per person as an entree, or 5-U16s. Orzo makes a nice base to plates the scallops on, and to soak up the sauce. A little chopped parsley completes the presentation.

bacon-wrapped scallops

Total: 30 minutes

Servings: 4

Cost: $8.06 /serving

Author : Kay Chun

Ingredients

Instructions

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