Pan Seared Bacon Wrapped ScallopsPair with Villa Bellangelo - 2011 Chardonnay
Prep: 15 min. Cook: 15 min. Yield: Serve As An Appetizer
- 24 large sea scallops (about 2 lbs.)
- 12 slices partially cooked bacon
- Seasoned pepper
- Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.
For added sweetness, drizzle with pure New York Maple Syrup
Originally published at http://southernfood.about.com/od/scallops/r/bl30107p.htm