Bacon Wrapped Scallops

An impressive dinner entree: Bacon wrapped scallops

Are you inviting the boss for dinner? A hot date? You may be scratching your head for a dish that's elegant, delicious and not beyond your scope of cooking skills. Bacon wrapped scallops can be the answer. This is a simple entree anyone can prepare and make a big splash with your guests.

They'll think you're a gourmet cook, even if you know it's only for the evening! Here's how to shop for and prepare this wondrous dish, with little effort and a nominal investment, when you're seeking to impress.

This dinner entree falls into the category of the sublime, properly prepared. Should you doubt the success of bacon wrapped scallops served as a special dish, just go online. You'll find there are numerous websites which will ship this delight straight to your doorstep, packed in frozen form and which only requires that you pop it in the oven and be ready to accept praise of this glorious entree.

If you prefer to shop and cook this glorious seafood dish yourself, here's how it goes. First, find the best seafood vendor in town. You want to buy the large ocean sea scallops. They should be firm, beige in color and absolutely fresh. For a generous plate, allow at least six scallops per serving. Buy them the day you'll be cooking, to assure absolute freshness. Ask the clerk to pack the scallops with a bag of ice around them.

You'll also need one half slice of raw bacon to wrap around each scallop. There's bound to be a little juice from the scallops when you unwrap the package. Don't discard this flavorful juice. Pour it into a measuring cup and set it aside. You'll use it in a delicate sauce which is easily prepared and is the piece de resistance to any self-respecting bacon wrapped scallop.

Cut your bacon slices in half and wrap each around a scallop, holding it in place with a toothpick. Place the scallops a couple of inches apart on a large baking sheet. This allows them to cook and caramelize a bit, without steaming them.

Broil the bacon wrapped scallops about six inches below the heat source for about five minutes, or just until done. The scallops should be white, not transparent. The bacon should be brown but not crisp.

Melt a few tablespoons of butter in a saucepan and whisk in a tablespoon of flour to form a thin roux. Add the juices of the scallops and ¼ cup of dry white wine. The sauce should have a thin consistency and plenty of flavor.

Serve the scallops onto your plates and drizzle them with a little of the sauce. Garnish with a sprig of fresh tarragon or chives. Voila! You have a masterpiece, bacon wrapped scallops.