Sure, a lot of people make bacon-wrapped scallops, but I just wouldn’t be a true bacon lover if I didn’t do things the right way. I used an extra sharp knife to slice the raw scallops quite thin and then sauteed it on low heat in some olive oil. At the same time, I fried up some thin sliced bacon and cooked it just enough — not too crispy.
Once the bacon was cooked I rolled it up tight and wrapped the scallop around the roll of bacon. Holding the wrap together with a couple toothpicks, I stepped back and realized had just created a flower-like appetizer fit for any occasion. Now I know what’s going to get our next party started!