Bay Scallops and Applewood Bacon with Port Reduction

Name: Bay Scallops and Applewood Bacon with Port Reduction
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 hors d'oeuvre or first-course servings
Ingredients: 2 cups Ruby Port (500 ml); 1/2 cup superfine granulated sugar; 1 1/2 teaspoons whole black peppercorns; 2 fresh mint leaves, torn into bits; 6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds; 18 bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; wooden picks

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

By Marc Forgione

October 1, 2005

Cooks' notes:

· Scallops may be wrapped in bacon, but not sautéed, 4 hours ahead and chilled, covered. Sauté just before serving. · Port reduction may be made 1 day ahead and chilled, covered. Reheat before serving.

Recipe notes

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