Create this easy to make dish and pair it with Canyon Wind Chardonnay. Serves 6-8 as an appetizer.
8 ounces thin-sliced bacon
1 pound sea scallops, 10-20 size (about 16 scallops)
¼ cup maple syrup
freshly ground pepper
1 tablespoon fresh chives, thinly sliced
- Preheat oven to 325 degrees. Cut bacon slices in half and arrange on a sheet pan. Cook until the fat begins to render out, about 7-10 minutes. Remove from the oven and set aside to cool. Increase heat to 375 degrees.
- Rinse scallops and peel off the small muscles if they are still attached to the sides of the scallops.
- Wrap each scallop with a half slice of bacon and secure with a toothpick. Place the wrapped scallops back on the same sheet pan and return to oven. Cook until the bacon is crisp and the scallops are just cooked through, about 15 minutes.
- Transfer scallops to a serving platter, drizzle with syrup, season with pepper and garnish with chives. Serve immediately.