Bacon Wrapped Scallops
by Amy Love, Real Food Whole Health
Preheat oven to 400 F.
Arrange scallops on a plate and pat dry. Season scallops with unrefined sea salt and freshly ground black pepper (and whatever else you’d like).
Cover a cookie sheet with parchment paper and lay strips of bacon out on it, without overlapping the pieces. Bake bacon for about 8 minutes, or until ¾ of the way cooked (golden but not browned and still flexible). Remove bacon from oven and let cool slightly.
Wrap a piece of not-quite-cooked bacon around the outer perimeter of each scallop and secure with a toothpick (see picture above). Repeat with remaining scallops.
Heat ghee, coconut oil or lard in a large skillet with sides, and place the scallops broad side down (not on their bacon-wrapped sides) Cook in place (don’t stir or move them) for about 4-5 minutes. Turn over, cook 4-5 minutes, remove to plate and serve!
“Dry” sea scallops are not soaked in sodium tripolyphosphate. We avoid “wet”, “soaked” or “treated” scallops- you will find sodium TPP in all of those labels. You can order dry scallops online from Vital Choice Seafood.
Whole Foods and similar retailers generally sell only “dry” scallops- if you have any doubt, ask your fishmonger. Trader Joe’s often has frozen sea scallops that are “dry”- the label states only “scallops” and local seafood shops often carry only dry or at least have the option for dry or wet scallops.
Dry scallops may appear slightly off-white or have a pinkish hue- that is natural- bright white scallops may be a sign the scallops are treated with sodium TPP, unless otherwise labeled.