Bacon-Wrapped Scallops

I was feeling adventurous when I took on this dish. My husband was hesitant trying scallops, so I figured if I wrapped them in bacon he would be a little less intimidated. This was successful! In addition to introducing my husband to new cuisine, I also learned more about scallops. You know the typical seashell that has the "scalloped" edges? Yep, that's where these meaty medallions come from. I never put two-and-two together. 

Tips:

Use a dry scallop - rinse scallops with running cold water, pat dry with paper towels. This will help the seasoning stick and not dissolve. 
Wet toothpick -  it is important that you soak the toothpicks you will be using in water for at least 20 minutes before placing them in the oven; doing this will ensure that the toothpicks don't catch fire.
Sale scallops - I only made this dish because the scallops were on sale. Scallops can be expensive, so invest in this dish and be comfortable with the price before proceeding.
Size matters - there are multiple sizes of scallop available to be purchased, but this recipe is adapted to the large size. Bay scallops are smaller and are, on average, the size of a quarter; these scallops can be used, but less cooking time and cutting the bacon slices to fit can be tedious. 

Oven Temperature: High Broil
  Prep Time: 5-10 minutes
Bake Time: 10-15 minutes 
Servings: 3-4 

4 Tablespoons unsalted butter

1 Tablespoon fresh parsley, chopped

1/2 teaspoon (1-2 cloves) garlic, minced

1 pound fresh scallops

1 pound bacon slices (not thick or center cut)

salt and pepper to taste

Directions:

1) Move oven racks so that the pan will sit 4-5 inches away from the top. Preheat the broiler to high.

2) Place 4 Tablespoons of butter into a microwave safe bowl. Microwave for 30-45 seconds until the butter is melted.

3) Carefully remove the milk solids (small white bits) from the melted butter. Stir in the minced garlic and parsley. Set sauce aside.

4) Rinse the scallops in cold water and pat dry. Set aside.

5) Cut each bacon slice crosswise to fit around each scallop. Carefully wrap each half around a scallop, securing with a toothpick. 

6) Place the scallops onto a parchment lined broiling or sheet pan. Sprinkle scallops lightly with salt and pepper.  

7) Broil for 8 to 12 minutes, or until scallops turn opaque and the bacon is crisp. Use tongs to turn scallops frequently so bacon will brown evenly on all sides. 

8) Plate scallops and spoon the sauce over the top of each. Serve immediately.