Noix de Saint-Jacques enrobées de bacon

Ingrédients

• 2 pounds large sea scallops patted dry (not bay scallops)
• 1 lb bacon slices (cut in half crosswise)
• 1/4 cup butter (melted)
• 1 Tablespoon minced garlic
• salt and pepper to taste
• 2 tablespoons chopped parsley
• Hot pepper jelly
• 16 wooden toothpicks (soaked in water for 30 minutes)

Préparation

1. 1

   Preheat the oven to 425 F and line a baking sheet with parchment paper and a rack.

2. 2

   Cook bacon in the oven gently until partially cooked but not crisp and still flexible.

3. 3

   Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.

4. 4

   Wrap each half around a scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking sheet.

5. 5

   In a small bowl, mix together the melted butter, garlic, and parsley. Brush the mixture over the top of each of the scallops, and season with salt and black pepper.

6. 6

   Bake in a preheated oven at 425 for 12 – 15 minutes, or until bacon is crisp and scallops are cooked through. Scallops should be 125 -130 internal temperature.

7. 7

   Brush each scallop with pepper jelly and serve warm as an appetizer.