Bacon Wrapped Chili Butter Scallops

Makes 4-6 Servings

Takes 30 Minutes

10 slices HORMEL® BLACK LABEL® Premium Cherrywood Bacon, halved

20 large scallops

1 tablespoon olive oil

8 tablespoons butter, divided

1 teaspoon chili powder

1 teaspoon crushed red peppers

1 teaspoon honey


Remove small muscles from sides of scallops. Wrap bacon around top and bottom of scallops, not sides. Secure with toothpicks.

In large skillet, heat oil and 1 tablespoon butter over medium-high heat. Cook bacon-wrapped scallops in batches for 4 minutes or until bacon is browned, turning occasionally.

In small saucepan, melt remaining butter over medium heat. Add chili powder, crushed red peppers and honey.

Heat and stir until well combined. Drizzle over scallops.