
applewood-bacon-wrapped scallops
Recipe courtesy of Matt Parrilli, Executive Chef, International Country Club (Fairfax, Va.)
Ingredients
- U10 sea scallops - 16 ea.
- bacon - 16 pieces, center-cut
- corn - 2 cups of kernels, fresh
- purple fingerling potatoes - 2 cups, blanched
- red peppers - .5 cup, diced
- lima beans - 1 cup
- herbs - 1 Tbsp., chopped, fresh
- extra virgin olive oil - 1 Tbsp.
- Old Bay seasoning - .5 tsp.
- salt - to taste
- pepper - to taste
Instructions
- Blanch bacon at 350°F in a convection oven for 8 minutes. Cool.
- Clean scallops and wrap individually with bacon. Season with black pepper.
- Combine blanched potatoes, corn, peppers, lima beans, Old Bay, extra virgin olive oil and herbs.
- Grill scallops for 3 minutes per side. Place on succotash mix and bake at 350°F for 15 minutes.
- Adjust seasoning and serve.