Chef Walter Staib for Dietz and Watson.

Dietz & Watson Bacon Wrapped Scallops
Recipe by Chef Walter Staib

1 lime, juiced
1 teaspoon Worcestershire Sauce
Freshly ground pepper, to taste
Sea salt, to taste
4 tablespoons Olive oil, divided
2 tablespoons butter
1 pound fresh large diver scallops (6 – 8 scallops)
8 slices Dietz & Watson Bacon
4 cups baby arugula
2 tablespoons Balsamic vinegar

Combine the lime juice, Worcestershire Sauce, pepper and salt in a shallow dish. Add the scallops and let marinade for 1 – 3 minutes. Do not let them sit in the marinade for too long because the scallops will begin to cook in the acid from the sauce.

Remove scallops and pat dry. Wrap 1 bacon slice around each scallop. Skewer scallop to make bacon stay in place. Repeat with all scallops, place three to four scallops on each skewer.

Heat pan over high heat. Add butter and 2 tablespoons olive oil and seer scallops until caramelized on all sides and scallops are cooked through.

To serve, toss arugula with balsamic vinegar and remaining 2 tablespoons olive oil. Mound on plate and top with scallop skewers. Serve with mustard dipping sauce.

Mustard Dipping Sauce
2 tablespoons Mayonnaise
1 tablespoon Whole Grain Dijon Mustard
1 tablespoon Stone Ground Mustard
Freshly ground pepper, to taste
1 tablespoon Fresh parsley, chopped

In a small bowl, mix all ingredients to combine. Serve with bacon wrapped scallops.

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