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  • Meal Type: Dinner
  • Course: Entrée
  • Serving: 4
  • Total Prep Time: 15m

Bacon-Wrapped Scallops with Persimmon Chutney


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  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice, divided
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar or honey
  • 2 teaspoons grated ginger
  • 2 tablespoons minced shallots
  • 3 cloves
  • 1 teaspoon coriander seeds
  • 3 medium fuyu persimmons, diced
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup golden raisins
  • 1 pound scallops
  • 1/4 pound bacon strips, cut in half
  • Olive oil
  • Salt, to taste
  • Cooking directions:

    1. In a small saucepan, bring the lemon zest, 1 tablespoon of the lemon juice, vinegar, sugar, ginger, shallots, cloves and coriander seeds to a simmer. Simmer on low heat until the mixture reduces by 1/3.
    2. Once the mixture has reduced, strain into a small bowl, making sure to squeeze all the excess liquid out of the solid bits, and set aside.
    3. Next return the saucepan to the stove and add the diced persimmons, cayenne and raisins. Add the strained vinegar sugar sauce and stir. Cover and simmer with the lid on, stirring occasionally, until the persimmon is completely tender, about 15 to 20 minutes.
    4. Once cooked down, uncover and simmer until most of the liquid has evaporated. Add the remaining tablespoon of lemon juice.
    5. Meanwhile, prepare the scallops by wrapping each half of bacon around each scallop. Secure with a toothpick or skewer. Lightly brush each bacon-wrapped scallop with olive oil and sprinkle with salt.
    6. Heat the broiler to high. Gently place the scallops on a roasting pan and cook in the broiler for about 10 to 12 minutes, turning every 4 minutes.
    7. Cook until the bacon is slightly crispy and the scallops are a milky white.
    8. Serve either on the skewers, or without. You can either top each scallop with the chutney or serve over a bed of the chutney. Enjoy!
    9. Prep time: 15 minutes. Cook time: 30 minutes. Serves 4.

      Recipe by Renee Frojo of www.MakeItLikeAChef.com.

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