Bacon Wrapped Scallops

Directions

1. 1

   Mix all Dijon Horseradish sauce ingredients together well and set aside.

2. 2

   Pat scallops dry with paper towels and remove tendons (see video).

3. 3

   Place bacon on the griddle at the lowest heat setting and allow it to slowly cook to render out as much fat as possible. Remove bacon when it is 90% cooked through and allow it to cool, leaving bacon grease behind to cook the scallops.

4. 4

   Once the bacon is cooked, wrap each scallop with bacon and secure with a toothpick. Lightly season the scallops with Blackstone SPG.

5. 5

   Adjust the griddle to medium-high heat.

6. 6

   Place the bacon-wrapped scallops, scallop side down, into the hot reserved bacon grease.

7. 7

   Cook on each side for 30-60 seconds, then adjust the heat to medium.

8. 8

   Use tongs to turn scallops onto their sides to crisp the bacon on all sides. Remove once done.

9. 9

   Serve scallops over or alongside the dipping sauce.

10. 10

    Top with chives and lemon wedges.