Audio By Carbonatix
In this week’s Spooning column, culinary Don Juan Colin Redding explores the virtues of perhaps the tastiest thing to ever come out of a pig: bacon. When this turf meets surf, you get bacon-wrapped jewels of deliciousness we call scallops. Check out the recipe after the jump.
Bacon-Wrapped Scallop Love
- 1/2 dozen wild sea scallops
- 6 strips bacon
- toothpicks
Pre-heat oven to 350. Line a large backing pan with foil and line the 6 strips on the foil. Bake at 350 for approx. 10 minutes or until bacon is close to done, just starting to brown and shrink. Remove bacon from pan and set on paper towels. Let bacon get warm to the touch then wrap it around each scallop tightly and fasten with a toothpick all the way through to the other side of the scallop.
Place bacon wrapped scallops on a hot grill for 4 minutes per side, turning once. Scallops should have nice brown marks from the grill. There is nothing more disappointing then overcooked scallops so when in doubt pull them off early! You can always throw back on the grill if not done. Scallops should be slightly firm to the touch and opalescent in the middle!
Will you step up to support New Times this year?
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
