This is such an old recipe, and I’ve seen many versions of it. It’s quick and simple, and can be part of a nutrient-dense meal, or served as appetizers. Make sure you get good organic pastured bacon if you can (local farms, farmers’ markets, good butchers, etc).
6 slices of bacon, cut in half
12 medium-sized scallops (or 6 large, cut in half)
approx. 5 T butter, melted
as much garlic as you want (a few cloves), minced or pressed
salt and pepper
Preheat oven to 350 F. Lay the bacon out on a flat baking pan and bake it for about 10 minutes each side. You want it to really start cooking, but still be pliable. Remove from oven and lay on a plate to cool to the point that you can touch it without burning your fingers.
Pour most of the leftover bacon fat out of the baking pan (strain and save it–it’s great for cooking everything, or making mayo out of (recipe soon).
Add the garlic, salt and pepper to your melted butter. (You can keep some of this aside to pour over at the end.)
Dip each scallop piece into the garlic butter. Thoroughly coat each one.
Then wrap each scallop with a piece of the bacon and secure it with a toothpick (make sure toothpick goes all the way through the whole scallop and bacon on each side, so it doesn’t fall apart in the baking).
Place each scallop onto the greased baking pan.
Bake until scallops are done and bacon is starting to crisp a little (approximately 20 minutes).
Remove from oven, arrange on plates and pour remaining garlic butter over all.
These are also delicious with a chipotle mayo, for which I will try to get a recipe up soon.