While shopping the other day Wendy noticed some mighty fine looking Sea Scallops in the case. Needless to say she picked up a few for Sunday's Dinner. Along with the scallops she got some thick cut bacon. We decided on a Mushroom/Asparagus Risotto to go along side. Prepped all veggies for the risotto and started the 40 minute process of constant stirring, while making a seasoning blend for the bacon. We used brown sugar, curry, and cayenne pepper, pressed the bacon in the mixture and wrapped a slice around each scallop, then quick seared them to perfection.
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