| Ingredient | ULF # | Portion |
|---|---|---|
| High Liner U-10 IQF Dry Scallops | 638718 | 12-14 each |
| Hormel 13-17 Cooked Bacon One Bacon | 562536 | 12-14 slices |
| Grassland Butter | 214676 | 1/4 cup |
| Knorr Hollandaise Sauce | 296627 | 4 oz. |
| Frontier Herb Saffron | 0336586NM | 1 pinch |
| Fresh Rosemary | 133076 | Garnish |
| toothpicks or small skewers | as needed |
Preheat your oven to 425°F. Place the toothpicks/skewers in a bowl and pour boiling hot water over them and let them soak while you prepare the scallops.
Pat the scallops dry with a paper towel.
Place the bacon on a microwave-safe plate and cook for 3-4 minutes, until the fat starts to render and cook out. This will help make the bacon crisp by the time you are done baking them in the oven.
Wrap a scallop in a slice of bacon around the edges then secure with a toothpick. Repeat with remaining scallops.
Arrange the scallops in a single layer on a large baking sheet with space between each one. Brush butter over all of the scallops on the baking sheet.
Bake 15-17 minutes until the scallops are 125/130°, are tender and opaque and the bacon is cooked through. Plate over warm hollandaise, and garnish with saffron and rosemary.
