Bacon Wrapped Scallops (Chef's Selection)
Par-rendered bacon wrapped around dry-prep scallops, finished at high heat (400-450°F) with sherry vinegar. Precision timing decouples bacon rendering from scal
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Ingredients
- 12 Large sea scallops, U-10 or U-12 size
- 6 slices Thin-cut bacon, halved crosswise
- 1 tbsp Neutral oil
- 1 tbsp Sherry vinegar
- 1/4 tsp Black pepper, freshly ground
- 12 Wooden toothpicks
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