Ingredients
Directions
Adjust oven rack to upper-middle position and set oven to broil.
Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray.
Remove the side muscle attached to each scallop and, if necessary, cut the scallops to the same size. Pat the scallops with a paper towel.
To ensure the Farmer John bacon crisps and cooks throughout during broiling, it is necessary to precook the bacon before wrapping the scallops. The most proficient way is to line a microwave-safe plate with 4 layers of paper towels and spread 8 bacon slices on top. Cover the bacon with 2 more layers of paper towels and microwave on high 1½-2 minutes or until the bacon fat begins to melt but is still pliable. Transfer the first 8 slices to the counter and repeat with the remaining 8 slices of bacon.
Place the scallops on a plate and season with kosher salt.
Cut one slice of Farmer John bacon (width and length) to fit around one scallop with just enough overlapping to secure with a toothpick. Place the scallop on the prepared baking sheet and repeat the process until all scallops are wrapped.
Top each scallop with 1-teaspoon pepper jelly.
Broil the scallops 3-4 minutes, spinning around the baking tray after 2 minutes. The scallops are done when the edges of the Farmer John bacon have browned, the scallops are opaque and bounce back slightly when touched.
Transfer scallops to a serving tray and serve immediately.
