Carefully choose your soy sauce for this recipe, making sure you’re okay eating what’s listed on the ingredients. Only 2 tsp. are used in this recipe, so even though soy itself is a primal no-go, this is an area where I am flexible for flavor. Also check your balsamic vinegar label, some contain gluten. Mine is labeled “gluten free.” If you’re worried about either of these ingredients, you can just bake or grill the asparagus with butter, olive oil, garlic, salt and pepper — it’ll still be delicious!

Bacon, scallops and asparagus

  • 10 large sea scallops; rinsed, dried, and the ‘foot’ removed
  • 10 slices bacon
  • 1 lb. asparagus, woody ends removed
  • Olive oil
  • Sea salt and pepper
  • 1 tsp. melted butter
  • 1 tsp. olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp. soy sauce
  • 1 tsp. balsamic vinegar

Place the trimmed asparagus in a 9X13 baking dish. Drizzle with olive oil, toss to coat. Sprinkle on some sea salt and pepper. Bake at 400 for 6-8 minutes or until they start to soften and become tender. If grilling, use foil instead of a baking dish.

While the asparagus is cooking, mix together together the melted butter, olive oil, garlic, soy sauce and balsamic vinegar. Brush onto the cooked asparagus, and cover. It will continue to steam and cook while covered.

Place the bacon in a large frying pan and fry until soft. Wrap each scallop in one slice of bacon, securing with a toothpick. Place the scallops back into the pan with the bacon grease, and fry for about 1 minute on each side. If you overcook them, the scallops will become tough and rubbery. You will get a nice brown sear on each side from the hot pan and bacon grease. If grilling, use foil for the bacon (grease dripping into the flames is not good) and grill the scallops directly on a hot grill greased with olive oil.

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