Bacon-Wrapped Scallops with Lemon-Herb Dressing

1. 1

   Soak 16 wooden or bamboo toothpicks in cold water for 5 minutes.

2. 2

   Meanwhile, in a blender or food processor, pulse oil, basil, garlic, lemon zest, lemon juice, rosemary, and chile until smooth.

3. 3

   Pour dressing into a glass measuring cup.

4. 4

   Cut each bacon slice lengthwise into 2 or 3 pieces.

5. 5

   Wrap a strip of bacon around each scallop and secure with a toothpick.

6. 6

   Transfer scallops to a plate and brush them with half of the dressing (about 1/4 cup).

7. 7

   Spray a stovetop nonstick griddle or 2 large nonstick skillets with olive oil cooking spray and heat over medium-high heat.

8. 8

   Cook scallops on sides, so bacon touches pan, about 4 to 6 minutes, turning until bacon is lightly charred and scallops are cooked through.

9. 9

   Place scallops on a platter and drizzle with remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.