These delightful bites are perfect for parties, game day, snack time or served alongside a nice grassfed steak for a special surf and turf meal.
Bacon Wrapped Scallops
by Amy Love, Real Food Whole Health
12 large “dry” sea scallops (see notes below)
Unrefined sea salt
Freshly ground black pepper
12 pieces of uncured, organic bacon
2-3 TBL ghee, coconut oil or pastured pork lard
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.