A version of the classic from Isaac Morton, Founder of Smithey Ironware, inspired by Harvest Catering, Charleston, SC.
Fireside Bacon-Wrapped Scallops
½ lb. large (20-30 count) “dry” sea scallops
6-8 slices of bacon, cut in half (thin or regular cut)
3 tbsp. butter
Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Outside, get the fire hot, then place Smithey skillet on Sea Island Forge Grill grate to pre-heat.
- Back inside, cut the bacon lengthwise, then place on baking sheet and bake for approximately 5 minutes just to get the bacon cooking – you don’t want it crispy -- then remove from oven and off of the pan to cool.
- Rinse and pat dry each scallop, then wrap each in a piece of bacon, securing with toothpick.
- Take butter and bacon-wrapped scallops outside (and a potholder and tongs!), add butter to skillet and swirl until melted and just beginning to bubble.
- Place each scallop in skillet, being careful not to crowd, and sear the scallops 3-5 minutes per side. If you have a 14-inch skillet you might achieve this in one batch; otherwise, this will take a couple of batches.
- Serve immediately.
