I have never fully understood the appeal of a bacon-wrapped scallop. Though I love both of these treasures, cured bacon is simply too aggressive for the delicate, sweet scallop. It’s self-defeating lily gilding, and I don’t like it. Plus, unless you pre-cook it, the bacon doesn’t have enough time to crisp up properly.…
from Lifehacker http://bit.ly/2Dt6GBf
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