Bacon Wrapped Scallops

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
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.