Bacon Wrapped Scallops

A journey to southern New Brunswick would not be complete without a feast of scallops ... and although they are sweet and delicious when freshly shucked and raw (the way we used to eat them on the boat when my Uncle John had scuba dived for them) or just sauteed in butter, one of my favorite ways to eat them is wrapped in bacon and baked. My cousin Greg is visiting from "out west", and was missing seafood as much as I was, so he brought over enough to treat us all for dinner and even did the cooking!


Bacon Wrapped Scallops

Ingredients:


Bacon (strips cut in half)
Scallops
"Peaches and Cream" Corn as side dish (optional)

Instructions:

Cook bacon until it is about 2/3 cooked


Wrap bacon around rinsed raw scallops and fasten with a toothpick.


Bake at 350 degrees F. for 20 minutes and serve with fresh steamed "Peaches and Cream" Corn and mashed or baked potatoes.



Verdict:

SUPERB! The partly cooked bacon ensured that the scallops didn't dry while cooking (one of the challenges of cooking scallops) and the flavor of the bacon enhances the taste of the scallops. The corn was a perfect accompaniment. I wouldn't change anything.

Scallop Eyes

The distinctive shaped scallop shell