You can serve this dish as an appetizer, or as I did, over a bed of linguine as pictured »here«.  I don’t think I have to really sell you on scallops wrapped in bacon, do I?  The sauce adds another dimension of flavor and coats the pasta really well.

Ingredients

6 jumbo sea scallops

3 strips of bacon

1/2 block of butter

2 tbsp of chili powder

liberal dash of cayenne pepper

al dente linguine (opt. add ons: grated parmesan, roasted cherry tomatoes)

-Preheat oven to 425 degrees F

-Half your strips of bacon long ways, so they better fit the width of scallops.  Microwave between two paper towels and plates, to keep the straight shape, for about 2 1/2 minutes.  You want to precook the bacon in this way so you can avoid overcooking the scallops in the oven

-Wrap scallops in bacon and secure with a skewer.  On a grilling rack, cook for 20 minutes or until bacon is sizzling and properly browned

-Melt butter, cayenne and chili together then drizzle over scallops and al dente noodles

-You may choose to top with parmesan and roasted cherry tomatoes to serve

Ingredients:

6 jumbo sea scallops

1 tbsp extra virgin olive oil

2 tbsp shoyu

1 tsp black sesame seeds

1 tsp white sesame seeds

fresh ground black pepper, to taste

-In a smal bowl, mix together olive oil and shoyu.  Pour over scallops, generously dousing each one and allow to marinate for 10 minutes.

-Sprinkle sesame seeds and grind black pepper on top.

-Place into a heated skillet over medium-high heat, pouring extra sauce on top, and sear for 1-2 minutes per side.

-Serve warm over a bed of greens and, like I did, crispy kale chips.