12 graded scallops (about 1.2 kg)
"1 tablespoon" of black pepper
"1 teaspoon" of salt
60 ml of lemon juice
12 fresh rosemary leaves
12 slices of bacon
50 ml of olive oil
12 graded scallops (about 1.2 kg)
"1 tablespoon" of black pepper
"1 teaspoon" of salt
60 ml of lemon juice
12 fresh rosemary leaves
12 slices of bacon
50 ml of olive oil
Rinse the scallops, preserving the tail
Season with black pepper, salt, and lemon juice
Let it rest for 10 minutes
Wrap each scallop with a rosemary leaf and a slice of bacon
Secure with a toothpick
Heat the olive oil and fry the scallops two minutes on each side.
