Scallops, Scallops Everywhere!

Do you love scallops?  I do, although they’re so expensive I rarely ever eat them.  I had some last fall at Judson’s Steakhouse in the BOB (here in Grand Rapids, MI) when my son Joel took me out for a special birthday treat!Alan and I also ordered some “Scallops Florentine” for an appetizer at Charlie’s Crab, where we went to celebrate our 46th anniversary last month.Over the years, I’ve enjoyed them on various special occasions, and particularly last summer on our cruise of the North Sea aboard the Celebrity Summit, where scallops were often part of the offerings, not only as a main course, but as a possibility for adding to gourmet spaghetti, as an appetizer (here mixed with avocado, tomatoes, and seasonings), as part of a fresh salad (with lettuce, red onions, tomatoes, green beans, apple chunks, and olives in a light vinaigrette dressing),deep-fried as kabobs with seasoned fries and a sriracha/mayonnaise dip, or as part of a seafood platter extravaganza. Scallops are so special to me that I decided to make some for our annual high tea, where we three Birthday Clubbers invite our guys to join us for an evening of fellowship and unusual taste treats. Here’s a simple but delicious recipe:

Sizzling, Bacon-Wrapped Scallops
(Makes 6)

1. Fry six slices of bacon until nearly done but still flexible. 2. Wrap a strip of bacon around each scallop and secure with a toothpick. (When you shop, make sure the scallops are very firm and fresh; they should not smell fishy! 😦  )3. Season by sprinkling with seasoning salt (I use Lawry’s), dried, crushed garlic, onion powder, basil, and pepper, then fry for 3 minutes at medium-high heat on each side. Serve immediately or cover until ready to serve and then heat quickly to full temperature. (Best if eaten piping hot right away so they don’t get overcooked and mushy.)

Thou crownest the year with thy goodness; and thy paths drop fatness.” (Psalm 65:11)

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