Bacon wrapped scallops

Ingredients for 4 servings

2c basil leaves
1c grated Monterrey jack cheese
1/2tsp minced garlic
1/2tsp salt (plus more for scallops)
1/4tsp pepper (plus more for scallops)
3/4c extra virgin olive oil
1.5lb sea scallops (patted dry)
4oz thin sliced bacon, cut into 3/4" wide strips (can also substitute prosciutto)
3Tbs approved butter

25 min · Medium

Directions

1. In the bowl of a food processor, combine the packed basil, 1/2c cheese, garlic, salt, and pepper and pulse to chop basil

2. While food processor is running, pour 3/4c of olive oil in a thin, stead stream. Taste and adjust seasoning if necessary

3. Set aside (approx 1 cup)

4. Season the scallops on both sides with salt and pepper to taste

5. Wrap each scallop around the smooth outer edges with a pieced of bacon (toothpick if necessary)

6. Melt half the butter in medium skillet over medium-high heat

7. When the butter starts to brown, add half of the scallops and cook until golden brown on both sides (approx 1-2 minutes per side

8. Transfer to a plate and keep warm until you finish second half of scallops

9. Serve pesto over just scallops or over scallops and whole wheat linguine

appetizers May 03, 2011 02:02