Sea Scallops Wrapped in Wild Cherrywood Smoked Bacon with Sour Cherry Sauce
Elegant sea scallops are wrapped in smoky cherrywood bacon, oven-roasted to perfection, and served with a tangy-sweet sour cherry sauce for a savory-sweet bite.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 12 people
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Ingredients
- 12 Slices Nueske’s Wild Cherrywood Smoked Uncured Bacon
- 12 Large Diver sea scallops, clean by removing any side muscles attached to the scallop, and pat dry thoroughly with paper towels
- Sea salt and fresh ground black pepper, to taste
- 12 wooden picks or small skewers, soaked in water for 20 minutes prior to use
- Olive oil or melted butter
- Fresh lemon zest
- Fresh micro greens, frisee lettuce, or torn parsley leaves
- Sour Cherry Sauce:
- 2 Tbsp. Vegetable Oil
- 1/4 Cup Finely Chopped Shallots
- 1 Cup Sour Cherries, chopped
- 3 Tbsp. Honey
- 1 Tbsp. White Balsamic Vinegar
- 1/2 Cup Water
- Crushed Pink Peppercorns and Salt to taste
Method
- Line two rimmed baking pans with foil and preheat the oven to 350 degrees.
- Place the bacon on one of the lined pans and bake for 12-16 minutes or until the bacon is partially cooked but still pliable (about halfway cooked).
- Remove the bacon from the oven and transfer the strips to a tray to cool slightly.
- Increase the oven temperature to 450 degrees.
- Pat the scallops to dry again with paper towels and season with salt and pepper.
- Wrap one strip of partially cooked bacon around each scallop and secure it by piercing the scallop through with a pick or skewer. Repeat with the remaining scallops. Place bacon-wrapped scallops on the second foil lined pan and drizzle each scallop with a little olive oil or melted butter.
- Bake scallops for 8 to 10 minutes, or until the scallops are fully cooked and the edges of the bacon are crispy.
- Finish by garnishing with fresh lemon zest and microgreens. Serve with Sour Cherry Sauce.
- Sour Cherry Sauce: Heat oil and shallots in a small pot over medium heat, cooking for 3 to 4 minutes until the shallots become translucent. Add the remaining ingredients and bring them to a boil. Reduce the heat and let it simmer for 20 minutes, or until the sauce thickens. The sauce can be made a day in advance and stored in the refrigerator.
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