bacon-wrapped scallops with basil sauce - broiled and served with pan drippings

Scallops cook in the time it takes to set the table. They are also one of the more bioavailable sources of selenium on an AIP plate, the trace mineral your thyroid depends on to convert one hormone into the form your body can actually use. If Hashimoto's or another Autoimmune thyroid condition is part of your story, that is worth paying attention to here, not only in a supplement bottle.

Wrapping each scallop in bacon before it goes under the broiler is not for show. The fat renders and bastes the scallop as it cooks, so the center stays tender while the outside browns properly (a small life inside a small dish, worth noticing briefly before you eat). Read the bacon label with real attention here. Grain-free, free of nightshade seasonings, no dextrose or paprika hiding in an ingredient list that looks harmless at a glance. A simple cured pork belly with just salt does the job.

Finish it with the basil sauce, built from nothing more than the pan drippings, fresh basil, olive oil, and lemon. It cooks in under 15 minutes start to finish, and it tastes like considerably more effort than that.

Ingredients

• 1 pound large sea scallops
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 8 slices AIP-compliant bacon (grain-free and nightshade-free, no added sugar or spice blends)
• 1/2 cup fresh basil leaves
• Lemon wedges for serving

Method

Position your oven rack so the top of the baking sheet will sit about 4 inches below the broiler element. Preheat the broiler on high.

Pat the scallops completely dry with paper towels - moisture is the main obstacle to browning, and dry scallops sear far better. Place them in a bowl and toss gently with the olive oil and garlic powder until lightly coated.

Wrap one slice of bacon around the circumference of each scallop. If your scallops are on the smaller side, you may be able to cut bacon slices in half. Secure the bacon with a toothpick inserted through the overlap and into the scallop to hold it in place during cooking. Arrange the wrapped scallops on a broiler-safe baking sheet or in an oven-safe skillet, leaving space between them.

Broil for 3-4 minutes per side, watching closely. The bacon should be crisped at the edges and the scallop should be opaque throughout. The center of a properly cooked large scallop will still have a slight give when pressed - do not overcook or it will tighten and become rubbery.

While the scallops broil, make the sauce. Pour any accumulated pan drippings (or a small spoonful of bacon fat from the pan) into a blender. Add the fresh basil and a squeeze of lemon juice. Blend until smooth. If the sauce seems too thick, add another small drizzle of olive oil and blend again. Taste and adjust lemon as needed.

Arrange the scallops on a plate. Spoon the basil sauce alongside or drizzled lightly over the top. Serve immediately with lemon wedges.

*Adapted from gutsybynature.com*