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Sea scallops are a quite unique food. They are my favorite sea food. Scallops are harvested in different ways. Usually they are dragged across the ocean floor by a dredge or trawler. Unfortunately this method causes the scallop to be collect sand. Divers also hand pick scallops off the ocean floor. This method allows for less or no grittiness. One summer, while vacationing on Cape Cod, I went to a seafood restaurant and eagerly awaited my broiled scallop dinner, only to be sadly disappointed by all the sand in them. Gross. It took a while to get over this atrocity, but, I did. I recently had the pleasure of my family visiting. My son, CookManFood Dan, helped prepare a feast of seafood delicacies. One of these treats was, you guessed it, scallops prepared two different ways-baked and wrapped in bacon (one of CookManFood Dan’s signatures). Both were delicious, one was healthier than the other. Can you guess which one?

Bacon Wrapped Scallops

1 1/2 lbs. sea scallops, rinsed
1/2 lbs. bacon
garlic
butter
toothpicks
Wrap each scallop with 1/2 slice bacon and secure with a toothpick.
Melt butter in pan, add garlic and saute. Add scallops and cook until opaque and turn.
Serve with parsely and lemon.

Baked Sea Scallops

1 1/2 lbs. sea scallops
3 tbsp. butter
2 cloves garlic
fresh parsely, chopped fine
1/4 cup Italian breadcrumbs

Butter a broiling pan.
Melt butter in a pan, add garlic and saute for a few minutes.
Add Italian breadcrumbs. Stir.
Remove from heat and sprinkle on top of scallops.
Sprinkle on the fresh parsely.
Bake @ 400* for about 20 minutes.