| Preparation - Directions: |
1. Cook bacon strips until halfway done.
2. Combine zest, parsley, olive oil and salt to taste in a small mixing bowl to make citrus gremolata. Remove adductor muscle from scallop (if still present). Tightly wrap one bacon strip around each scallop (or half a bacon strip, depending on the size of the scallop). Hold in place with small toothpick. Heat 3 tablespoons vegetable oil in large sauté pan until almost smoking. Cook each side of scallop for about 2 to 3 minutes, or until golden brown and somewhat firm.
3. Serve each scallop on a bed of greens with a dollop of gremolata. |
