Grilled Scallops With Apple-Wood Smoked Bacon (Recipe)

Ingredients

6 slices apple-wood smoked bacon, cut in half

12 large scallops, patted dry

1 tbsp finely grated lemon zest

1 sprig fresh rosemary, finely minced

75g (3 /12 oz) stoned and chopped black olives

2 plum tomatoes, peeled, seeded and diced

1 tbsp drained capers

1 clove garlic, chopped

1 1/2 tbsp chopped fresh chives

Extra-virgin olive oil

Steps

1.  Preheat the oven to 180°C, 350°F, gas mark 4.

2.  Place the bacon on a non-stick baking tray and precook for about 8 minutes.  The bacon should be almost fully cooked but still pliable.  Drain the bacon on paper towels; discard the fat from the baking tray.  Lay the bacon slices on a clean, flat work surface.  Sprinkle the scallops with the lemon zest and rosemary and place one each piece of bacon.  Wrap the bacon around the scallop and secure with a toothpick.

3.  Mix the next four ingredients and 1 tablespoon of the chives in a small bowl.  Pour in enough olive oil to glaze the mixture together, and mix to combine.

4.  Brush the wrapped scallops with the olive oil and brown under a hot grill, or fry in a hot non-stick skillet for 1-2 minutes on each side, util slightly caramelized.  Remove the toothpick and serve the scallops with a dollop of the olive relish.  Sprinkle with the remaining chives.

From : Low-Carbo Cooking