serves 6 appetizer portions
12 large sea scallops patted dry
6 slices smoked (preferably applewood smoked) bacon cut in half
1 Tbsp. olive oil
1/2 cup white wine
4 Tbsp. lemon juice
3/4 cup heavy cream
2 - 3 Tbsp. tiny capers
salt and pepper to taste
4 Tbsp. very cold butter divided into 2 Tbsp. portions
1 Tbsp. jarred red pimento (optional but great for color)
METHOD:
Fry bacon til soft/crisp in a stainless steel skillet. Remove and wrap 1/2 slice
around each scallop securing with a toothpick if necessary.
Drain bacon drippings leaving about 1 tsp. Add olive oil and saute the scallops over medium heat 2 minutes on each side. Don't touch them til they're browned or they'll steam instead of saute.
Remove scallops and set aside. Deglaze the skillet with the white wine over medium heat til wine is reduced by half.
Add lemon juice, cream, capers salt and pepper. Whisk for 30 seconds then add cold butter 2 Tbsp. at a time whisking between each addition til sauce thickens.
Add pimento and pour over the scallops.
