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people
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Ingredients
- 1 1/2 lbs scallops
- 1 tbsp Herbes de Provence EVOO
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 lb bacon sliced
Dipping Sauce
- 1/2 cup Apricot White Balsamic Vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 3 tbsp cornstarch
- 1/4 cup water
- fresh parsley chopped garnish (optional)
Ingredients
Dipping Sauce
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Instructions
- Preheat oven to 400°F.
- Place scallops in a large bowl, drizzle with olive oil and season with salt and pepper, toss to coat.
- Wrap bacon around scallops and secure with a toothpick.
- k. Place wrapped scallops on a baking sheet and bake for 20-25 minutes, until scallops are just tender and bacon is lightly-crisp.
- For the last 5 minutes, increase oven temperature to broil, and continue to cook until slightly caramelized (keeping a close eye on the scallops, so they wont burn).
- While the scallops are cooking, combine balsamic, brown sugar and soy sauce in a small saucepan. Bring to a simmer, whisking frequently, over medium-high heat.
- Dissolve cornstarch in water and add to the pan. Continue to simmer until sauce thickens, remove from the stove and set aside.
- Serve scallops with warm dip on the side and sprinkle with chopped parsley.