Vieiras Envueltas en Tocino (Scallops Wrapped in Bacon)

Fresh large scallops, the main ingredient of this dish.

Makes 4 servings


12 large scallops, cleaned
6 strips bacon, sliced in half lengthwise
baby lettuce greens
6 lemons, cut into slices
6 limes, cut into slices
4 oranges, cut into slices
olive oil, to taste
salt and white pepper, to taste


Mix the citrus slices with olive oil, salt and pepper. Wrap the scallops in the bacon, and season with salt and pepper. Sauté the scallops on a griddle or in a heavy skillet with a little olive oil, taking care to completely brown and crisp the bacon on all sides. Spoon some of the citrus salad onto a plate, place the scallops on top, and garnish with lettuce greens and a drizzle of olive oil.

Recipe courtesy of Chef Glenn Benito-Fox



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