West Virginia Executive Spring/Summer 2020 | Page 124

Bacon-Wrapped Scallops with
Garlic and Thyme Cream Sauce
Serves 4-6
1 lb sea scallops
12 slices of bacon
3 c heavy cream
1 c grated parmesan cheese
1½ tbsp fresh garlic, minced
2 tbsp fresh thyme, chopped
1 tbsp lemon juice
3½ c white wine
4 tbsp olive oil
Salt and pepper to taste
Wrap each scallop with one slice of
bacon and set aside on a plate. Preheat
the oven to 350 degrees. Put a saucepan
on medium-high heat. Once the pan is
hot, add a tablespoon of olive oil and the
minced garlic, and let it sweat.
Add thyme and a dash of salt and pepper.
Once the garlic starts to brown, pour in
the white wine and let it reduce to half.
When the wine has reduced, add in the
heavy cream and lemon juice, stirring
constantly.
When the cream starts to simmer, add
the parmesan cheese and whisk briskly.
When the sauce has thickened, turn off
the heat.
In a sauté pan, add the remaining olive
oil and heat over medium-high heat. Add
the scallops to the pan and cook until
the bacon is seared on all sides. Place on
a nonstick baking tray, and cook in the
oven for eight or nine minutes. Remove
from the oven and place on plates. Drizzle
the sauce over the top and serve.
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WEST VIRGINIA EXECUTIVE