- 6
Ingredients
- 24 large sea scallops (about 2 pounds)
- 12 slices bacon
- salt
- seasoned pepper
- 1 pound green beans
- 3 Tbsp sliced blanched almonds
- 2 Tbsp butter or margarine
- 1/2 cup water
- Sprouts or watercress for garnish
Preparation
Step 1
About 45 minutes before serving
Rinse scallops with running cold water; pat dry with paper towels.
Cut each bacon clice crosswise in half. Wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with salt and seasoned pepper. Set aside. Cut each green bean in half lengthwise. Set aside.
In 12" skillet over medium heat, cook almonds until golden, shaking skillet frequently. Remove almonds to plate. In same skillet over medium heat, in hot butter or margarine cook green beans and 1/3 tsp salt until beans are lightly browned. Add water; over high heat heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender crisp.
Meanwhile, preheat broilerl. Place scallops on rack in boiling pan with bacom facing the heating elements. Broil 8-10 minutes until scallops turn opaque throughout. Turn scallops frequently so bacon will brown evenly on all sides.
T serve, remove toothpicks from scallops. Arrange scallops and green beans on warm large platter. Garnish with watercress.