Feast on This

A savory scallop recipe that's perfect for the holiday season—and delicious with a glass of Nobilo Wine.

’Tis the season to indulge! And for many families, seafood is a key component of their holiday menus; some even consider it good luck. This delicious and easy recipe, suggested by the entertaining experts at Nobilo Wines, makes a perfect dish for your next party or dockside gathering, and it pairs beautifully with a glass of Nobilo’s Marlborough Sauvignon Blanc. The clean, bright acidity and opulent fruit notes of the wine provide a refreshing counterbalance to the smoky, salty goodness of the scallops.

12 slices Applewood-smoked bacon or other thick-cut bacon
12 sea scallops
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
Cherry tomatoes, lemon wedges & parsley for garnish (optional)

Preheat a grill to medium-high heat. (This recipe can also be made in your oven using the broiler setting.)

Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.

When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through—about 7 minutes total. (If preparing in the oven, place the scallops on a rack in a broiling pan and broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.)

Transfer to a platter, serving with tomatoes, lemon wedges and parsley if desired, and sprinkle with freshly ground black pepper to taste. Serve with a chilled glass of Nobilo Marlborough Sauvignon Blanc, and enjoy your holiday season!

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