|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|
|Bix Produce N/D Saffron||100111||1 pinch|
|Bix Produce 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.