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Ingredients
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Scallops & Bacon
Basil-Tomato Topping & Marinade
Finishing
Method
Scallops & Bacon
Prepare scallops
Pat scallops dry with paper towels. Remove the small side muscle (if present) and discard. Season both sides lightly with 1/2 teaspoon salt and a pinch of black pepper.
Prepare bacon
Cut each bacon slice in half crosswise so you have 12 shorter strips. Partially cook bacon in a skillet over medium heat for 3 to 4 minutes (or bake at 400°F/200°C for 8 minutes) until it just begins to render fat but is still pliable — it should not be crisp. Drain on paper towels.
Basil-Tomato Topping & Marinade
Make basil-tomato mixture
In a bowl combine halved cherry tomatoes, chiffonade basil, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon honey, 2 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Stir gently to coat. Taste and adjust salt/lemon/honey balance. This will serve as a topping and light marinade.
Marinate scallops briefly
Place wrapped scallops in a shallow dish and spoon about 2 tablespoons of the basil-tomato mixture over them, turning once to coat. Let rest 10 minutes at room temperature — do not over-marinate, as acid can toughen scallops.
Cooking & Finishing
Cook scallops
Preheat oven to 425°F (220°C) if finishing in oven, or heat a large oven-safe skillet over medium-high heat with 1 teaspoon olive oil. Sear scallops bacon-side down for 2 minutes, then turn and sear the scallop side for 1 minute to get color. Transfer skillet to the preheated oven and roast 6 to 8 minutes until bacon is crisp and scallops register 120–125°F (49–52°C) for medium-rare to medium. If using a broiler, place on a foil-lined sheet and broil 4–6 minutes, watching closely.
Butter glaze
While scallops finish, melt 2 tablespoons unsalted butter and whisk in 1 teaspoon lemon juice from a wedge. When scallops come out, brush the butter glaze over each scallop to add shine and flavor.
Assemble and garnish
Place 3 scallops per serving on a warmed plate. Spoon a small amount of the basil-tomato mixture over each scallop (about 1 tablespoon), allowing some tomato and basil to sit on top. Garnish with additional basil leaves and serve with lemon wedges on the side.
Serve
Serve immediately while scallops are warm and bacon is crisp. Suggestion: pair with crusty bread or a light salad.