- 10 sea scallops
- 10 slices bacon (thin ones)
- 1 tablespoon olive oil
- 1 lemon, cut into wedges
Arrange bacon in large skillet and cook over medium high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon on paper towels.
Wrap each slice of bacon around one scallop and secure with a toothpick.
Heat olive oil in a clean skillet over medium heat. Sear scallops until golden brown and bacon is crisp, 3-4 minutes on each side. Squeeze lemon over scallops. Serve immediately.
++ If you want a little spicy, add Cajun seasoning before browning scallops.
By Sharon Feldman
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