Though we Louisianians eat a LOT of seafood and in fairly wide variety, scallops are not something I think any of us have a lot of experience with. So just as with my souffles and duck, I thought it was strange when I felt a strong urge to cook some last week. When I couldn’t decide on a recipe (simple, or +bacon?), I just decided to go the Top Chef contestant route and make “scallops two ways”; pan-seared and balsamic soaked bacon wrapped.

Bacon-Wrapped Scallops (front) and Pan-Seared Scallops

Both recipes were fast, easy, and delicious! I promise that bacon is well cooked, though it doesn’t look like it in the photo. It probably would have been even better had I brown sugared it first. Mmm.

The pan-seared scallops were easiest, simply salt and pepper the scallops and add to preheated oil in a skillet. Cook for 2-3 minutes on each side or until you develop a nice crust. Simple, and really good.

The balsamic soaked bacon-wrapped scallops were courtesy of a Rachael Ray recipe I found. I didn’t find the balsamic flavor to be especially pronounced, and thought the scallops could have been better seasoned in addition to the quick marinade. But, bacon makes everything better, so ultimately, they tasted fine.  P.S. I left out the water chestnuts, but I’m assuming they were more for a textural gradient than anything else.

Balsamic Soaked Bacon Wrapped Scallops
Recipe courtesy Rachael Ray

Prep Time: 25 min
Cook Time: 10 min
Level: Easy
Serves: 6 servings

Ingredients

• 6 very large sea scallops
• 1/4 cup aged balsamic vinegar
• 1 tablespoon dark brown sugar
• 1 clove garlic, crushed
• 1/2-inch ginger, thinly sliced
• 12 slices pepper bacon, halved
• 1 (8-ounce) can sliced water chestnuts, drained
• Toothpicks

Directions
Heat a slotted broiler pan in a preheated 450 degrees F oven.

Pat scallops dry and quarter them. Combine the vinegar, sugar, garlic and ginger and marinate the scallops 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the bacon, secure with toothpick. Place scallops on sides, exposed side facing out. Draw garlic and ginger from vinegar and drizzle over scallops then bake 10 minutes, turning once.