Bacon and scallops straight from the sea, the scallops that is, the bacon comes straight from Western Beef (the thick cut bacon is the one I use). These are best tossed on an outdoor grill, but you can broil them indoors.
Here’s what you’ll need:
- 2 lbs bacon
- 2 lbs sea scallops (if very large, cut in half)
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 1/3 cup chicken broth
Cut bacon strips in half and wrap a piece of bacon around each scallop; secure with toothpick. Then if you are cooking indoors: Arrange the wrapped scallops on a baking sheet and broil about 5 inches from heat for 3 minutes per side, or until bacon is crisp. If your cooking outdoors, I use a perforated cooking sheet over the grill on top of hot coals.
Make the sauce: In small skillet, melt butter; add garlic and saute about 1 minute. Add broth and bring to a boil. Cook this for about 2 minutes to reduce. Place scallops in large bowl; pour broth over, gently toss to coat. Now, if there were a bed of linguini in that bowl, well, it couldn’t hurt.