Bacon Wrapped Scallops
Ingredients
12 oz.
Kowalski's Cherrywood Smoked Bacon
12
large sea scallops
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- finely chopped fresh parsley and lemon wedges, for garnish
Directions
- Preheat oven to 350°.
- Place bacon on a rimmed baking sheet; bake in preheated oven until bacon starts to crisp but is still pliable (about 16-18 min.).
- Remove bacon from oven (it will not be fully cooked); let cool until just warm enough to handle.
- While bacon cools, remove each scallop’s abductor muscle (the little square muscle on the side of the scallop), if present.
- Pat scallops dry with a paper towel; season with salt and pepper.
- Lay scallops flat on a clean work surface; wrap each tightly with a slice of bacon around its circumference and secure with a toothpick. If needed, use kitchen shears to trim the bacon so it is fairly level with the height of the scallop (it doesn’t have to be perfect).
- In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
- Add wrapped scallops to the pan, placing the side that was face down on your work surface face down in the skillet; cook until dark golden and just opaque in the center (about 2 min. per side, depending on the size of the scallop). Flip scallops only once and only when they release naturally from the skillet; if they feel at all stuck, let them cook a little longer.
- Garnish with fresh parsley and a squeeze of fresh lemon juice; serve immediately.
