These scallops make a delicious appetizer for the holidays or any occasion.
Yield: Makes About 2 Dozen
- 24 large sea scallops, about 2 lbs.
- 12 slices bacon
- seasoned pepper, lemon pepper, or garlic blend pepper
In a large skillet, cook bacon gently until partially cooked but not crisp and still very flexible. Remove to paper towels to drain. Cut each slice of bacon in half crosswise. Rinse scallops with running cold water, pat dry with paper towels. Wrap a bacon half around a scallop; secure with toothpick. Repeat with remaining ingredients. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on lightly oiled rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops are opaque throughout. Use tongs to turn scallops frequently so bacon will brown evenly all around. Makes 24 appetizers.
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