Cellar360's Day Boat Scallops Wrapped in Bacon with Fennel Ragout

Scallops

1 lb. bacon, thinly sliced

8 scallops

2 tablespoons corn oil

toothpicks

bamboo skewers

Fennel Ragout

2 fennel bulbs, cut in half lengthwise and slice into thin wedges

1 piece bacon, chopped

2 cloves garlic, finely chopped

1/2 cup Meridian Merlot

1 tablespoon olive oil

1 cup chicken broth

1/2 cup heavy cream

1 tablespoon Dijon mustard

Scallops:
Go to your favorite fish monger and ask for dry pack, day boat or diver scallop (this means that they are not frozen or treated in any way and are chemical free).

Wrap each scallop with a piece of bacon and secure with a tooth pick. Using 2 bamboo skewers put 4 of the scallops on with the bacon facing the outer surface. Heat a sauté pan with oil and sear the scallops. Using tongs, turn to brown all the way around (about 4 to 5 minutes). Remove the skewers onto a pan with a rack, (you can hold for service for up to an hour at this point). To reheat place in a 450 degree oven for 3 minutes.

Fennel Ragout
Cook the bacon for 2 minutes. Then add the garlic and fennel slices over medium heat, stirring occasionally for 5 minutes. Deglaze the pan with the Meridian Merlot and reduce the wine by half. Then add the broth and cream and cook until the cream is slightly thick. Stir in the mustard.

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