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

Cellar360 Day Boat Scallops Wrapped in Bacon with Fennel Ragout

Day Boat scallops are not frozen or chemically treated in any way. This freshness really comes forward in this stand-out dish.

Servings: 2

Pair With: Pair with Merlot, like the Limited Release Meridian Merlot.

Source: Courtesy of Cellar360



1 lb. bacon, thinly sliced

8 scallops

2 tablespoons corn oil


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


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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At Cellar360, Paso literally meets Napa by featuring a remarkable scope of wines from the Napa Valley and other regions across California and the world.