Bacon wrapped scallops

This recipe is from Les Tapas de Marie-Fleur which is the recipe book of Marie-Fleur St-Pierre, chef of Tapeo restaurant in Montreal. If you never been, I highly recommend it. Great service and fantastic foods if you enjoy tapas. What I love about this recipe book is that you'll find most of the menu items in here.

I tried this recipe a while back and it was quite a success. Although bacon-wrapped scallops aren't uncommon gastronomy speaking, it's the use of fruit jelly that really brings this appetizer to another level.

Below is my adapted version of the recipe.

Serves 4

Ingredients

• 8 large sea scallops
• 8 bacon (or prosciutto slices)
• 1 tbsp olive oil
• 2 tsp of butter
• salt and pepper
• 100g of peach jelly (or quince jelly if you can find it)
• 1/3 cup of apple juice 
• 2 tbsp of Xeres vinegar of balsamic vinegar

Directions

1. In a small casserole, bring to a boil the jelly along with the apple juice. Reduce heat to low and let simmer for 15 minutes, until the jelly melts. Whisk in the vinegar and add more apple juice if the mix is too thick (it should be fairly liquid).
2. Pat dry the scallops with a paper towel and sprinkle with salt and pepper.
3. Lay out the bacon slices and place a scallop at the extremity of each slice. Roll up each scallop with the bacon.
4. Using a nonstick pan, heat the olive oil at medium heat. Fry the bacon-wrapped scallop roughly 3 minutes. Flip over the scallops and add the butter. Cook for another 3 minutes, lowering the heat if needed.
5. Remove from heat and add 1 tbsp of the jelly sauce and mix gently.
6. Place 2 scallops on each serving plates and add more jelly sauce around the dish. Sprinkle with more freshly ground pepper.

Serve immediately. Trust me just the smell of these babies will have your guests salivating.