Broiled Scallops with Apple-Wood Smoked Bacon

 This Broiled Scallops with Apple-Wood Smoked Bacon makes an excellent appetizer or entree. If serving as an appetizer use skewers instead of toothpicks. Appetizers like antipasto platters include seafood along with cheeses, marinated or grilled vegetables, smoked meats and olives. Did you know that antipasto means “before the pasta” and are traditionally served before a hearty pasta course. If serving as an entree include a pasta side dish, salad, bruschetta bread and your favorite white wine. Why bruschetta bread this recipe also includes a black olive relish! Enjoy! Serves 4, 3 scallops per serving. 

Ingredients: 

6 slices of apple-wood smoked bacon, cut in half 

12 large scallops, patted dry

1 tablespoon lemon zest 

1 sprig rosemary, minced 

1/3 cup black olives, pitted and chopped 

2 plum tomatoes, peeled, seeded and diced

2 tablespoons capers, drained

1 clove garlic, minced 

2 tablespoons fresh chives or 2 teaspoons dried chives *tip 1 tablespoon of fresh = 1 teaspoon dried

Extra-virgin olive oil 

Directions: 

Preheat oven to 350. Place bacon on a baking sheet and precook 5 minutes. You want it to be almost done, but still flexible. Drain on a paper towel. Discard grease or if you are serving a salad you might want to make a warm bacon dressing. Drain grease into a small skillet, set aside. 

On a flat workable surface lay scallops out evenly and sprinkle with the lemon zest and rosemary. Wrap each scallop with bacon and secure with a toothpick. 

In a small bowl combine the olives, tomatoes, capers, garlic and 1 tablespoon freshly chopped chives or 1 teaspoon dried chives. Add in 2 tablespoons olive oil to glaze the mixture together. 

Turn oven on broil. Brush each scallop with olive oil and lay them on a baking sheet. Boil 1-2 minutes on each side or in a hot nonstick skillet. Until slightly caramelized. Serve with a dollop of olive relish for your bruschetta bread. Sprinkle on the remaining chives, optional. 

Warm Bacon Vinaigrette: 

In your small skillet with bacon grease heat up on medium heat. Add 1-2 tablespoons red wine vinegar (depending on how much bacon grease you have it should be close to even) and 1 tablespoon Dijon mustard. Stir. Taste test if needs adjusting. Pour immediately on salad.