Bacon-Wrapped-Scallops

Bacon Wrapped Scallops with Butter Sauce

Dear Mark at ChopSecrets.com:

You had me at “Bacon”…and sealed the deal with “Butter”.  Love on a platter!

XOXO

Me


Recipe source:  ChopSecrets.com

Servings: 2 if you feel like sharing the love…if not, I won’t tell.  Lips = sealed.

Prep & Cook Time:  30 minutes or less…a little longer if you don’t have a cooked bacon stash.  Every home should have a bacon stash.  And a butter stash.  If you don’t yet, get to gettin’!  

  • 4 slices bacon, diced
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh parsley leaves

Instructions:

  1. Warm a large skillet over medium-high heat. Add bacon and cook about 6-8 minutes, or until brown and crispy. Drain excess fat (I don’t drain the fat…use that yumminess up! ~  Sam), but reserve 1 tablespoon in the skillet. Transfer the bacon to a paper towel-lined plate.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season with salt and pepper, to taste.
  3. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center–about 5 minutes per side. Set aside and keep warm.
  4. Melt butter in the skillet. Add in garlic, oregano, basil and red pepper flakes. Season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Stir in bacon and scallops.
  6. Garnish with parsley, and serve immediately.
  7. Enjoy!

Here’s the original post from Chop Secrets  …check out their video!  I want to get a set up like this…soon it shall be.

C/F/C/P breakdown*:

Servings:  2 when sharing

One svg. = 1/2 lb. scallops (pre-cooked weight) = Calories: 442; Fat: 27g; Carbohydrates: 5.5g Net ; Protein: 48g

*Values estimated from online calculators.

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