[private]Created by: Chef Keith Snow
Active Time: 40 minutes
Total Time: 1 hour
Recommended Beverage: Pinot Noir
Bacon wrapped scallops is a classic party appetizer. Like many other types of shellfish, scallops play nice with pork, in this case smoky bacon. Try to find fresh scallops and be sure to remove aductor muscle.
2 lbs sea scallops cleaned
17 slices bacon
5 ears fresh corn
3 large idaho potatos boiled and cooled, diced
1 cup white onion diced
3 tbs fresh basil chopped
1 tbs fresh thyme chopped
1 tbs fresh tarragon chopped
3 tbs extra virgin olive oil
salt and pepper to taste
1. Heat the olive oil in a large sauté pan over medium high heat. Cook the onions for about 4-5 minutes or they turn light brown.
2. Add the corn, potatoes and herbs and continue to cook for 10 more minutes. The corn and potatoes should get lightly caramelized.
3. Season to taste and keep warm while the scallops finish cooking. NOTE; this part of the dish can be made one day in advance and brought back to heat when needed.
4. The number of bacon slices depends on the number of scallops but try to choose large “u-10” scallops meaning 10 or less per pound. Cut the bacon slices in half so that you have an 1 piece of bacon per scallop. (Example; If you have 30 scallops you’ll need 15 slices of bacon cut in half.)
5. Place the bacon on a sheet pan and cook in a 350-degree oven for 15 minutes. Remove the bacon from the oven and drain off any excess fat.
6. Season the scallops with a minimal amount of salt (the bacon is very salty) and pepper. Wrap each scallop with one slice of bacon and secure the bacon with a toothpick.
7. Place the scallops back in the oven now at 400-degrees for 5-7 minutes. (time here is for the u-10 size of scallops. For other sizes time may very)[/private]