Bacon Wrapped Scallops

By á-46

Look for 'dry' sea scallops, which means they haven't been soaked in sodium tripolyphosphate to make them heavier. (yuck!)
4 scallops makes a hearty main course. If you have light eaters, consider 3 scallops per person.

Ingredients

• 16 sea scallops
• 8 slices bacon cut in half crosswise
• 8 toothpicks
• olive oil for drizzling
• freshly ground black pepper to taste
• kosher salt to taste

Preparation

Step 1

Baking scallops wrapped in bacon for 12 minutes at 425°F was just perfect (if your scallops are very large or your bacon very thick, it could take up to 15 minutes.) The scallops were buttery and tender, the bacon sizzling and juicy.

Preheat oven to 425°F.
Pat scallops dry with a paper towel and remove any side muscles.
Wrap each scallop with 1/2 slice of bacon and secure with a toothpick.
Drizzle olive oil over scallops and season with pepper and kosher salt.
Arrange scallops in a single layer on a baking sheet lined with parchment paper.
Bake in a 425°F oven for 12 to 15 minutes, depending on scallop size and bacon thickness. Serve hot!