Bacon-Wrapped Scallops

Broiled bacon-wrapped U-10 Scallops served with a parsnip purée, drizzled with red pepper coulis and garnished with lemon zest.

Yield: 2 Servings




  • 6 Each U-10 Scallops
  • 6 Each Bacon Slices
  • 1 Tbsp. Lemon Zest

Parsnip Purée

  • 1/2 lb. Parsnips, Peeled & Diced
  • 1/4 Cup Heavy Cream
  • 1 tsp. Garlic, Minced
  • 1 tsp. Salt
  • 1/2 tsp. White Pepper

Red Pepper Coulis

  • 2 Each Red Bell Peppers, Roasted
  • 1/4 Cup Water
  • 1 Tbsp. Honey


  • Preheat an oven to broil setting.
  • In a blender, combine the red bell peppers, water and honey. Blend until smooth.
  • In a small saucepot, simmer the parsnips in water until soft.
  • Strain the parsnips and add the parsnips, heavy cream, garlic, salt and white pepper to a blender. Blend until smooth.
  • Wrap each U-10 Scallop in bacon.
  • Cook the U-10 Scallops under broiler for 15 minutes, turning once.
  • Plate the parsnip purée, red pepper coulis and U-10 Scallops, then garnish with lemon zest.