12 colossal sea scallops (or smaller ones, but not the tiny scallops)
1/4 c. butter, melted
1 clove garlic, pressed
6 slices bacon, if desired, sliced in half, lengthwise
1-2 pinches kosher salt
toothpicks
Remove scallops from refrigerator about 30 minutes before cooking.
Line a rimmed baking sheet with foil, and place a rack on top
Preheat oven to 375 degrees.
Lay a section of newspaper on counter with clean paper towel on top. Rinse scallops thoroughly, making sure they are free of sand.
Place scallops on paper towel, then place another paper towel over scallops and blot heavily until scallops are very dry. This is very important.
Remove side muscles if they have one. Sprinkle scallops with a couple of pinches of kosher salt.
Wrap half of bacon in paper towels and place on microwave-safe plate. Cook on high until 3/4 done, but still pliable (about 3 minutes). Drain.
Repeat with remaining bacon.
On low heat, melt butter with garlic. Remove from heat.
With a fork, dip scallops in garlic butter, and place on rack.
Wrap bacon around scallops, and secure with a toothpick.
Repeat with remaining scallops, reserving garlic butter.
Roast on middle rack about 10-12 minutes, depending on the size of the scallops, until internal temperature registers 135 degrees.
Meanwhile, heat a nonstick skillet on medium high.
After scallops have roasted, remove pan from oven and set on counter.
Brush tops of scallops with reserved garlic butter.
Brush pan lightly with garlic butter.
Place scallops in hot pan, buttered side down.
Brush tops with garlic butter.
Sear scallops until a nice caramalized color, then flip.
Sear the other side the same way.
Remove scallops from pan and serve while hot. DELICIOUS!
