Bacon-Wrapped Scallops With Papaya Pineapple Glaze
Bacon-wrapped scallops are wildly popular, and with good reason. This version uses good quality, plump sea scallops and adds a hint of the tropics with reduced papaya nectar and pineapple juice. Served on a bed of wild rice, this is a wonderfully elegant dish for entertaining. Papaya nectar is available at gourmet supermarkets.
Ingredients
- 12 sea scallops
- 1 cup papaya nectar such as Goya brand
- ½ cup pineapple juice
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon grated ginger
- 12 slices thin-cut bacon par-cooked
- Salt
- Freshly ground black pepper
- 4 tablespoons butter
Instructions
- Rinse and dry the scallops.
- Remove and discard the small, tough muscle from the sides of the scallops if they haven’t already been removed.
- Refrigerate until ready to use.
- Combine the papaya nectar, pineapple juice, lime juice, and ginger in a saucepan.
- Bring to a boil on high and then reduce the heat to medium.
- Simmer until it is reduced to a syrupy glaze, about 20 minutes.
- Season the scallops with salt and pepper.
- Wrap one piece of bacon around each scallop, securing overlapping edges with toothpicks.
- Melt butter in a large skillet over medium-high heat.
- Sear scallops turning & basting with glaze every two minutes until they are just cooked and the bacon is crisp, 5-7 minutes.
- Remove the toothpicks and serve the scallops hot with wild rice and the remaining glaze alongside.