Bacon Wrapped Scallops

Ingredients

• 1 pound jumbo sea scallops ((about 16))
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 8 to 10 slices regular (not thick cut) bacon (you need 1 slice per 2 scallops)
• Chopped fresh chives or parsley (for serving)

Steps

1. 1

   Place a rack in the center of your oven and preheat to 425°F. Line a rimmed baking sheet with foil and set an ovensafe rack on top.

2. 2

   If the scallops have the side muscle attached, trim it away and discard it. Pat the scallops dry, then place in a bowl. Toss gently with the salt and pepper.

3. 3

   Slice each piece of bacon lengthwise so that you have two long, thin strips. Place on the baking sheet and bake on the center rack for 4 minutes. They should be a little under halfway cooked and still pliable.

4. 4

   When cool enough to handle, wrap a strip of bacon around the sides of each scallop, securing with a toothpick. Return the scallops to the rack atop the baking sheet.

5. 5

   Place the pan back into the oven and bake until the scallops are cooked through (they should register at least 125°F on an instant read thermometer—don't let them go beyond 140°F or you risk them being rubbery) and the edges of the bacon are starting to lightly brown, about 5 to 7 minutes (the nature is the bacon won't get extra crispy unless the scallops get overcooked; you can choose your own priorities!).

6. 6

   Transfer to a serving platter, and sprinkle with chives. Serve immediately.