Scallops can be tricky if you are not careful, they need to be fresh, large and cooked only until they are done or they can be more than a little "rubbery" (is that a word?)
Bacon Wrapped Scallops are incredibly easy, and can be presented so elegantly, your friends will know that you are a graduated gourmet chef!
Large Sea Scallops - plan on 2 or 3 per person
Thick Sliced Bacon
Sea Salt (or Kosher Salt)
Fresh Ground Pepper
1. Liberally salt and pepper your scallops, then "sprinkle" on your chopped garlic
2. Use 1 bacon slice per scallop and wrap them completely - use a skewer to secure
3. Place under broiler until bacon is crispy and done, it's just enough time for the scallops to also be done without getting overcooked.
A suggestion for you - serving these scallops with a lovely balsamic reduction sauce would be a beautiful final touch. So easy to do; simply cook your favorite balsamic vinegar over high heat 12 -15 minutes,until it becomes syrupy and bubbles begin to form.
Or you can cheat like me and use prepared balsamic salad dressing! I served our scallops with an avocado, heirloom tomato salad, dusted with fresh rosemary Asiago cheese and a Tuscan balsamic dressing. Our Pinot Noir is a favorite from the Oregon Willamette Valley, Domaine Drouhin.
Yes, we eat and drink well around here.
Cheers to a Happy Weekend! We are headed up to Sonoma County to see our friends and celebrate a birthday. I have heard a rumor that there might be wine tasting involved....