Scallops Wrapped in Bacon

Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings): Calories 342, Total Fat 28 g, Saturated Fat 10 g, Carbohydrates 9 g, Dietary Fiber 2 g, Sugar 1 g, Protein 15 g, Cholesterol 60 mg, Sodium 586 mg
Total: 35 min
Prep: 10 min
Cook: 25 min

12 slices applewood smoked bacon or other thick-cut bacon
12 (U-10 size) sea scallops
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Fire up your kitchen with this irresistible dishsucculent sea scallops wrapped in crispy bacon, bursting with bold Creole flavors that'll make your taste buds dance!

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Place the bacon strips on the parchment paper and bake until just starting to turn golden at the edges but still flexible, about 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
Preheat a grill to medium-high heat.
Season the scallops on all sides with the Essence and salt. Wrap each scallop with 1 piece of bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
Once the grill is hot, lightly oil the grates, then place the scallops on the grill and cook, turning often, until just cooked throughabout 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a small amount of the butter and serve right away.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.