One wouldn’t think that bacon and seafood goes well together, but in this case it does. The natural sweetness of the sea scallops provides a surprising flavor balance when served with thick slabs of bacon.
Bacon Wrapped Sea Scallops with Spicy Remoulade
Pre-heat oven to 350 degrees
Prep time: 30 minutes
10-12 large fresh sea scallops
10-12 pieces thick cut bacon
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 tablespoon fresh cracked black pepper
1 dozen toothpicks
Place the fresh sea scallops in a large metal bowl. Coat the scallops with the extra virgin olive oil, then season with salt and pepper.
Wrap each scallop with a slice of the bacon. Once the bacon has overlapped itself, secure it to the scallop with a toothpick.
Sear the scallops in a non-stick pan on medium high heat with a small amount of olive oil. Once the scallops are brown, and the bacon is lightly cooked, transfer them to a baking sheet and place in a 350-degree oven for 4-6 minutes. Remove from the oven and set aside.
For the Remoulade
½ cup mayonnaise
½ cup sour cream
¼ cup Greek Yogurt
1 teaspoon cayenne pepper
2 tablespoons fresh chopped cilantro
1 tablespoon chopped flat leaf Italian parsley
zest and juice of 1 lime
zest and juice of 1 lemon
2 tablespoons fresh cracked black pepper
½ teaspoon sea salt
Place all of the ingredients in a medium sized metal bowl. Mix thoroughly with a whisk.
Serve the bacon wrapped scallops with a liberal amount of the spicy remoulade. Garnish with lemon and lime wedges.
Chef Chuck Kerber