INGREDIENTS:
- 9 oz. bacon or 10 strips
- 1 lb. scallops large, about 10-12 count/pound
- 2 Tbsp. butter melted
- 1 clove garlic crushed
- 2 tsp. coconut sugar or brown sugar, optional
- ¼ tsp. salt to taste
- Pinch of black pepper to taste
- 1-2 Tbsp. avocado oil or other high-smoke point oil
INSTRUCTIONS:
- Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable.
- Remove the bacon from the skillet and let drain on a paper-towel lined plate.
- Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
- Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
- Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
- In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees.
- Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.
-
Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
-
Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!
(Sourced from Evolving Table)
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