Bacon Wrapped Scallops with Lemon-Herb dressing

By teresafu

Ingredients

• 6 Tablespoons of olive oil
• 3 Tablespoons of basil leaves; chopped finely
• 1 clove of crushed garlic
• 1 teaspoon of grated lemon zest
• 2 Tablespoons of lemon juice
• 1 teaspoon of fresh rosemary
• 1 small red chile, fresh
• 6 slices of bacon or prosciutto
• 16 sea scallops, fresh

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Soak 16 wooden or bamboo toothpicks for 6 minutes in cold water.
Pulse the olive oil, basil, garlic, lemon zest, rosemary, lemon juice, and chile in a blender until its consistency is smooth. Pour contents into a glass measuring cup and set to the side.
Cut each bacon slice lengthwise into 2 or 3 pieces; then, wrap a piece of bacon around each scallop and secure with a toothpick.
Put the scallops on a plate and glaze them with ¼ cup of dressing (this will be roughly half of the whole amount).
Spray 2 nonstick skillets with olive oil cooking spray and heat over medium-high heat.
Cook each scallop for 4 to 6 minutes; cook on the sides that have the bacon until the bacon is slightly charred and the scallops are thoroughly cooked.
Place scallops on a plate and drizzle with the remaining dressing.