Bacon wrapped scallops are heaven on a half shell.
2020 was another off-year for bay scallops in my neck of the woods. I found a grand total of six (which is five more than I found the previous year). Bay scallops are perhaps my favorite food on Earth – the sugar plums of the sea. Since I only had a handful, I decided to really step up my game and use them in a noble presentation worthy of their grandeur.
Techniques and Tips to Gather Scallops
Ingredients
6 bay scallops
1 slice of bacon, cut into 6 thin strips
Maple syrup
Fresh parsley, diced
Lemon butter cracker crumble (see recipe on page 23)
Preparation
Par-cook the bacon strips in a frying pan until they just start to render fat. Remove to a paper towel and let them cool. Wrap each scallop with a strip of bacon and secure it with a toothpick, then pop them into the refrigerator. Clean six scallop shells and plop a spoonful of the cracker crumb mixture into each, then top with a scallop.
Place the rack in the middle of your oven and broil until they just start to brown. Remove toothpicks, drizzle with a kiss of maple syrup and garnish with parsley. Yum!
View more of Andy’s “Living Off the Land and Sea” recipes
My Uncle used to get these in Bass River, West Dennis and they were the best scallops ever.
My Uncle used to get these in Bass River, West Dennis and they were the best scallops ever. Of course that was back in the ‘70s.