INGREDIENTS
4 strips bacon, *approximately - used ½ slice of bacon for each scallop.
2 tbsp butter
1 lb scallops
1 tsp sea salt
1 tsp pepper, fresh cracked
1 tsp garlic powder
3 tbsp brown sugar
1 tsp ginger
DIRECTIONS
Pat scallops dry with a paper towel.
In a large pan, start to crisp bacon. Cook bacon until golden brown - but still soft and pliable.
In a small bowl, mix salt, pepper, and garlic and then sprinkle generously over scallops.
Wrap each scallop with ½ bacon strip and secure by pushing a toothpick through the bacon and scallop.
In another small bowl, mix brown sugar and ginger.
Sprinkle brown sugar and ginger mixture all over scallop, but reserve much of the sugar and ging er to sprinkle after the scallops flip once.
Heat butter in large pan until foamy and melted.
Add scallops to pan and cook on medium high heat. Flip after 5-6 minutes, sprinkle with more sugar and ginger, and continue repeating steps until scallops are cooked.
Serve immediately.
