Ingredients
| 20 | large scallops |
| 10 | slices HORMEL® BLACK LABEL® Cherrywood Bacon, halved |
| 1 | fluid ounce olive oil |
| 8 | tablespoons butter, divided |
| 1 | teaspoon chili powder |
| 1 | teaspoon crushed red peppers |
| 1 | tablespoon honey |
Directions
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 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. Serves 4 to 6.