I recently made this as an hors d’oeuvres course. People loved them (or they were very polite!) The bacon crumbles a bit, so either you want to provide your guests with napkins to catch the crumbs, or this might be better served as an appetizer while people are seated.
15 sea scallops
30 slices of bacon (thick cut preferrable)
1/2 oz curry powder
1/2 teaspoon cayenne
2 oz brown sugar
1 oz olive oil
Slice the scallops in half. Mix the curry, cayenne and sugar in a small bowl.
Partially cook the bacon until much but not all of the fat is gone, but before the meat starts to brown. It will be easiest if you cook a few strips at a time so they all aren’t ready at the same time. Briefly drain the bacon on paper towels.
Coat one side of the bacon with the curry mixture. Wrap a scallop piece in the bacon with the herbs on the inside, and insert a toothpick in each piece to keep it assembled.
Brush broiler pan with the oil. Broil the scallops for about five minutes, until the scallops have changed color to an opaque white and the bacon has gotten crispy.
Makes 30 pieces as an hors d’oeuvres.