Ingredients
12 bacon strips3/4 cup pear preserves2 tablespoons reduced-sodium soy sauce1 tablespoon brown sugar1/4 to 1/2 teaspoon crushed red pepper flakes12 sea scallops (about 3/4 pound)1/8 teaspoon salt1/8 teaspoon pepper1 teaspoon olive oil
Preparation
Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
Meanwhile, in a small saucepan, combine the preserves, soy sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened.
Wrap a bacon strip around each scallop; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, cook bacon-wrapped scallops in oil over medium-high heat for 5-7 minutes or until scallops are firm and opaque, turning once. Serve with pear sauce.
