Scallops with Smoke Duck Bacon

Scallops with Smoke Duck Bacon


  • 2 large fresh scallops;
  • 4 pieces smoke duck bacons;
  • 2 tooth picks;
  • 1/2 cup fresh corn;
  • 1 teaspoon safflower oil;
  • 1 tablespoon balsamic vinegar.


Serving for 2

  1. Clean the scallops and pat dry;
  2. Wrap scallops with smoke duck bacons;
  3. Hold them with tooth picks and cut off the top, make sure to leave enough that they can be pulled out when finish;
  4. Add scafflower oil in a sauté pan on medium high heat;
  5. Brown both sides;
  6. Place the whole pan in the broiler for 2 minutes, keep an eye on them to avoid burning;
  7. Place the pan on the stove top;
  8. Take the scallops out and set aside;
  9. Add fresh corn over medium high heat for a minute;
  10. Plate with corn on the bottom;
  11. Take out tooth picks and place scallops on top;
  12. Pour balsamic vinegar on top and serve hot.

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