Surprise your guests with this reinvented sea to land with its sweet and salty sauce. Perfect for any occasion.
680 g (1 1/2 lbs) Scallops
15 mL (1 Tbs) Herbs of Provence EVOO
2.5 mL (1/2 tsp) Salt
1 mL (1/8 tsp) Pepper, black
454g (1 lb) Bacon, sliced
125 mL (1/2 cup) Balsamic - Fig or Plum
60 (1/4 cup) Brown sugar
60 (1/4 cup) Soy sauce
45 mL (3 Tbs) Cornstarch
60 (1/4 cup) Water, cold
chopped parsley for garnish
- Preheat oven to 205 ° C (400 ° F). Place scallops in a large bowl, drizzle with olive oil and season with salt and pepper, toss to coat.
- Wrap bacon around scallops and secure with a toothpick. Place wrapped scallops on a baking sheet and bake for 20-25 minutes, until scallops are tender and bacon is lightly-crisp. For the last 5 minutes, increase oven temperature to broil, and continue to cook until slightly caramelized (keeping a close eye on the scallops, so they won’t burn).
- While the scallops are cooking, combine balsamic, brown sugar and soy sauce in a small saucepan. Bring to a simmer, whisking frequently, over medium-high heat.
- Dissolve cornstarch in water and add to the pan. Continue to simmer until sauce thickens, remove from the stove and set aside. Serve scallops with warm dip on the side and sprinkle with chopped parsley.