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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook the bacon until it has released its fat but is still limp and flexible, remove it to brown paper or paper towels and drain it well. Cut the bacon pieces in halves or thirds so that they are just long enough to wrap around a scallop with a slight overlap. Wrap each scallop with a piece of bacon and secure the wrap with a toothpick. Place the wrapped scallops on a rack that is set in a baking pan and cook under a preheated broiler, turning once, just until the bacon is crisp and the scallops are opaque. Serve immediately.
Variations: Use small chunks of monkfish instead of scallops. Roll the scallops in pancetta or prosciutto instead of bacon. Add something crunchy ~ a length of scallion or a thin slice of kohlrabi - next to the scallop before rolling it in the bacon. Substitute drained water chestnuts for one-third of the scallops.
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