Bacon Wrapped Scallops
Whether it’s for a special dinner, an appetizer, or a way of adding some elegance to a gathering … seared scallops wrapped in bacon fits the bill.
INGREDIENTS:
20 sea “boat" or “diver” scallops (See note below)
10 slices of bacon (cut in half)
20 wooden toothpicks
Spice Horizon Extra Virgin Olive Oil
Spice Horizon Chipotle Pepper, ground
Kosher Sea Salt to taste
Note: Have you ever had scallops that tasted gritty? This is usually because these scallops have been harvested by a dredging machine, which allows sand to get inside the scallop shell as it opens up when disturbed. You can rinse them several times in clear, cool water, but you won’t be able to remove all of the sand. Diver scallops are just that, they have been harvested by divers (one at a time). These scallops are more expensive, but well worth the extra price, as no one enjoys eating gritty sand.
DIRECTIONS:
Preheat oven to 425 degrees F
Wash scallops to remove any potential sand that may have been trapped into the shells when harvested
Remove an muscles (sometimes called the “foot”) from scallops and dry both sides with paper towels
Line a baking sheet with parchment paper
Wrap each scallop with 1/2 slice of bacon and secure with toothpicks
Lightly drizzle olive oil over each scallop
Lightly sprinkle each scallop with a pinch of ground Chipotle Pepper and Kosher Sea Salt
Place scallops a couple of inches away from each other on the baking sheet lined with parchment paper (placing too close together will not allow the bacon to get crispy)
Bake for 12-15 minutes until the scallop is tender and the bacon is crispy. Depending on how thick your bacon is, you may need to bake a few minutes longer.
Serve hot with a garlic aioli, or a Thai Chili sauce, or just by themselves.
Note: What usually prevents scallops from getting that good crusty sear is that the scallops still contained too much water and the scallops end up poaching in their own liquid rather than creating a good sear. Dry both sides of the scallops well, then let them sit on dry paper towels for at least 10 minutes, then dry both sides again just before placing them on the parchment paper.
Things you'll need for this recipe...
