Bacon wrapped scallops are heaven on a half shell.
2020 was another off-year for bay scallops in my neck of the woods. I found a grand total of six (which is five more than I found the previous year). Bay scallops are perhaps my favorite food on Earth – the sugar plums of the sea. Since I only had a handful, I decided to really step up my game and use them in a noble presentation worthy of their grandeur.
6 bay scallops
1 slice of bacon, cut into 6 thin strips
Fresh parsley, diced
Lemon butter cracker crumble (see recipe on page 23)
Par-cook the bacon strips in a frying pan until they just start to render fat. Remove to a paper towel and let them cool. Wrap each scallop with a strip of bacon and secure it with a toothpick, then pop them into the refrigerator. Clean six scallop shells and plop a spoonful of the cracker crumb mixture into each, then top with a scallop.
Place the rack in the middle of your oven and broil until they just start to brown. Remove toothpicks, drizzle with a kiss of maple syrup and garnish with parsley. Yum!
View more of Andy’s “Living Off the Land and Sea” recipes