Bacon-Wrapped Scallops w/ Herb Drizzle
This dish is a delightful blend of the ocean's freshness and the savory touch of bacon, complemented by a herby drizzle. The combination creates an exquisite balance of flavors and textures. Ideal for an elegant dinner or a special occasion. Dive in and savor the experience!
- 8 Karen Elizabeth Scallops
- 8 slices of thin-cut bacon
- Fresh herbs (e.g., parsley, thyme, chives), finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Microgreens or small herb leaves for garnish (optional)
Begin by patting the scallops dry with a paper towel and season each side with salt and pepper.
Wrap each scallop with a slice of bacon, securing it with a toothpick.
In a non-stick skillet heated over medium-high, add the bacon-wrapped scallops. Make sure they aren't overcrowded. Cook each side for about 2-3 minutes or until the bacon is crisp and the scallops are golden. Once done, transfer them to a paper towel-lined plate.
In a separate bowl, whisk together the finely chopped herbs, minced garlic, olive oil, lemon juice, and balsamic vinegar. Season the mixture with salt and pepper to taste.
To serve, place the bacon-wrapped scallops on a plate, drizzle them with the herb sauce, and garnish with microgreens or small herb leaves if desired.