INGREDIENTS
12 slices bacon (not thick cut)
12 large sea scallops
1 tsp. Cajun seasoning
1 TBSP. olive oil
2 lemons, cut into wedges
DIRECTIONS
Cook bacon in a skillet, turning occasionally, until lightly browned but still pliable, 2 to 4 minutes.
Drain on paper towels.
Pour off grease from skillet.
Wrap a bacon slice around each scallop and secure with a toothpick.
Sprinkle the Cajun seasoning on both sides (do not season until just before cooking).
Heat oil in a skillet over medium-high heat.
Sear scallops in 2 batches until golden brown and just cooked through. Bacon should be crisp, 3 minutes per side.
Serve immediately with lemon wedges.
Serves 4.
