Apples 1 Apple cider vinegar 1 cucchiaino Marjoram q.b. Extra virgin olive oil q.b. Fine salt q.b. To prepare the scallops with bacon and chestnut cream, first make the chestnut cream: melt the ...

The bacon-wrapped scallops are done when the bacon is crispy and golden brown, and the scallops are cooked through and opaque. Use a meat thermometer to ensure the internal temperature of the ...

Remove the bacon with a slotted spoon and transfer to ... Turn off the heat while you grill the scallops. Remove and discard the small, tough side muscle that might be left on each scallop.

Cook the bacon over a medium heat in a dry pan with a little of the oil until crisp and golden. Remove and set aside. Add the remaining oil to the pan. Pat the scallops dry with kitchen paper and ...