Bacon Wrapped Scallops

Serves: 4

Meat eaters: Appetizer

Prep time: 15 minutes

Cooking time: 5 minutes

Special equipment: None

Make sure you get extra thin rashers of bacon for this recipe, otherwise the scallops will overcook and turn rubbery while you wait for the bacon to crisp in the pan.

Ingredients

●     2 tbsp olive oil

●     2 cloves of garlic, peeled and minced

●     1 sprig of rosemary, finely chopped

●     1 lemon, zest and juice

●     12 wild Maine scallops

●     12 rashers bacon, very thinly sliced

●     2 tbsp butter

●     Salt and pepper

Directions

1. Warm half the olive oil in a pan over medium heat. Add the garlic and rosemary and fry for just 1 minute until softened. Don’t let the garlic color; otherwise it can turn bitter.
2. Add the lemon zest and leave to cool for a few minutes.
3. Add the scallops to a large mixing bowl with the garlic/lemon/rosemary mix. Toss together gently, seasoning with salt and pepper, so the scallops are well coated with the aromatic ingredients.
4. Lay the bacon rashers out flat and place 1 scallop on top of each one. Roll the scallop up in the bacon and secure with a toothpick.
5. In a large pan, add the remaining oil and butter and place over high heat. Once sizzling, add the scallops with the bacon touching the pan. Fry for about 2 minutes, turning several times so the bacon crisps evenly on the outside.
6. Drizzle over a little lemon juice and serve hot.

Further notes

You can also try this recipe with thin slices of prosciutto instead of bacon, for an Italian flavor.