Bay Scallops And Applewood Bacon With Port Reduction

1. 1

   Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm.

2. 2

   Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.

3. 3

   Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.

4. 4

   Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then saute scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.