- 12 slices of bacon
- 12 jumbo scallops
- 10 tablespoons extra virgin olive oil
- 3 cloves garlic, pressed
- Salt and pepper
- Pinch fresh parsley
- 2 garlic cloves, minced
- 2 tablespoons onion, diced
- 2 tablespoons olive oil
- 20 cherry tomatoes cut in to quarters
- 3 tablespoons fresh herbs (oregano, basil, parsley), chopped
- Salt and pepper, to taste
- Pinch sugar
Preheat the grill and oven to 375 F.
Pre-cook the bacon just until it gets some color and it’s still limp and soft (it needs to be flexible enough to wrap around the scallops).
Add garlic, salt, pepper and parsley in to the olive oil and stir well. Dip each scallop into the olive oil mix.
Wrap a strip of bacon around each scallop; secure with a toothpick, making sure it goes all the way through the scallop.
Sear the scallops on the grill, then bake on the middle rack of an oven for around 6-8 minutes, or until the scallops are done and the bacon is crisp.
In a saucepan over medium heat, sauté the garlic and onion in oil for 2 minutes.
Add the tomatoes and herbs and cook for 5 minutes, until the tomatoes soften.
Season with salt, pepper and sugar.
Serve alongside the scallops.