Bacon-Wrapped Scallops with Chili Butter
Ingredients
- 2 pounds large scallops
- 1/2 pound Indiana Kitchen bacon cut into thirds or halves
- 1 stick butter
- 2 teaspoons chili powder
- 1 dash cayenne
Servings:
Instructions
- Wrap Indiana Kitchen bacon pieces around the outside of the scallops, then attach with a wooden skewer or toothpicks. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or under the broiler for 15 minutes, or grill until Indiana Kitchen bacon is sizzling and brown and scallops are an opaque white.
- Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
Recipe Notes
*Partially precook the Indiana Kitchen bacon, please. And do not skip the chili butter! It is delicious.
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