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12 Rashers streaky bacon 12 Scallops 1 C. Unsalted butter Juice of 1 lemon 2 Tbsp. Chopped fresh flat leaf parsley Black pepper Preheat the grill [broiler] to high. Wrap a rasher of bacon around each scallop so it goes over the top and not round the side. Cut the butter into chunks and put it in a small pan over low heat. Meanwhile grill [broiler] the scallops with the bacon facing up so it protects the meat. The bacon fat will help to cook the scallops. This will take only a few minutes; once they are cooked set aside and keep warm. Allow the butter to turn a nutty brown color, gently swirling it from time to time. Just as it is foaming and darkening, take off the heat and add the lemon juice. Be warned, it will bubble up quite dramatically. Place the scallops on warmed plates, dress with plenty of chopped fresh parsley and pour the butter over.
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