King Scallops bacon wrapped with hard cider deglaze sauce

Pecten maximus, common names the great scallop, king scallop, St James shell or escallop, is a north-east Atlantic species of scallop, an edible saltwater clam, a marine bivalve shellfish in the family Pectinidae.

Ingredients:

4 Scallops per person, 250 gr bacon strips (thin slices), 1 glass of hard cider, 1 or 2 tbsp maple syrup, ½ a cup of cilantro leaves , ½ a cup of parsley leaves, 1 or 2 tbsp lemon zest, black pepper mill (optional)

Cut the bacon slices in small strips (too much bacon kills the scallops flavor).

Roll them on the side of the scallops and maintain them with a wood pick.

Don’t salt the scallops but you can crack a black pepper mill (optional) if you like.

Melt the butter in your frying pan (medium heat) light brown.

Sear the scallops for about one minute each side; if seared to long the scallops become dry.

Keep the scallops warm on a plate and immediately deglaze the frying pan with a glass of hard cider.

Add a tablespoon of maple syrup and reduce the sauce for a minute or two.

Add the parsley and cilantro leaves and kill the heat immediately.

Pour the sauce over the scallops and serve!

Bon appétit!

https://www.youtube.com/watch?v=BQs3Oi_tj2s