Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Sea scallops

  2. 1/3 lb 151g / 5 1/3oz Bacon - up to

Instructions Jump to Ingredients ↑

  1. Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook bacon until it has released its fat but is still limp and flexible; remove it to brown paper or paper towels and drain it well. Cut the bacon pieces in halves or thirds so that they are just long enough to wrap around a scallop with a slight overlap.

  2. Wrap each scallop with a piece of bacon and secure the wrap with a toothpick. Place the wrapped scallops on a rack that is set in a baking pan and cook under a preheated broiler, turning once, just until the bacon is crisp and the scallops are opaque. Serve immediately.

  3. Variations: Roll the scallops in pancetta or prosciutto instead of bacon. Add something crunchy - a length of scallion or a thin slice of kohlrabi - next to the scallop before rolling it in the bacon. Substitute drained water chestnuts for one-third of the scallops


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