When it comes to bacon hors d’oeuvres, it’s hard to beat the classic bacon-wrapped scallop. The salty bacon perfectly compliments the mild, briny flavor of the slightly-sweet scallops. This recipe is adapted from the bacon cookbook “101 Things To Do With Bacon” by Eliza Cross.
12 strips best-quality bacon, partially cooked and cut in half
24 sea scallops, each about 1-inch in diameter
Cook the bacon in a skillet for about two to three minutes, just until the bacon starts to brown but is still flexible. Drain on paper towels and cut each piece in half. Pat the scallops dry and wrap each one with a half-bacon slice and secure with a wood toothpick or skewer. Arrange bacon-wrapped scallops on a rack in a broiling pan. Broil 4-5 inches from heat for 8 to 10 minutes, turning several times, until scallops are opaque throughout and bacon is browned evenly on all sides. 24 appetizers.
Variation: Sprinkle the scallops on both sides with a total of 2 tablespoons brown sugar before broiling.