Bacon-wrapped scallops with chili butter have been on my to-do list for quite sometime now – and when my girlfriend found gorgeous scallops at the grocery store, it was time to finally prepare this dish. And these sweet little jewels did not disappoint 1) because they’re wrapped in bacon (of course) but 2) they’re pan seared creating a divine golden-brown char on the outside whilst leaving a soft, buttery texture on the inside. Amazing. Melt-in-your-mouth delicious. And the chili butter? A perfect touch of heat and sweet. And believe it or not, I think the chili butter is ideal as an accent, as opposed to a true sauce (I know, I know, this is a rare moment for the condiment-crazed cook). But really, believe me, a little bit goes a long way. And the greatest part about bacon-wrapped scallops with chili butter (no, no, besides the bacon) – is that it comes together so quickly. Yes, weeknight ease but special occasion delicious. Perfection. Let’s get started.
INGREDIENTS 2 pounds large scallops 1/2 pound bacon, cut into thirds or halves 1 stick butter 2 teaspoons chili powder
Dash of Cayenne
Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown.
Or just cook under the broiler for 15 minutes, or until bacon is sizzling and brown. Alternatively, grill until bacon is sizzling and brown. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.