Last night, I surprised the wife with a very tasty dinner: Bacon-wrapped (wild caught) scallops and butternut squash soup.
Scallops
Rinse off scallops.
Cut bacon slices in half and wrap around the scallops, holding the meat on with a toothpick.
Bake on 425 for 20-30 minutes, flipping every 10 minutes until bacon looks done.
Butternut Squash Soup
*Hat tip to this chick!
Ingredients:
- 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
- olive oil for brushing
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 3 cups organic vegetable stock
- 2 tablespoons honey
- 1 teaspoon minced ginger
- 4 ounces coconut milk
- 1/4 teaspoon nutmeg
Directions:
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little olive oil and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about an hour or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender or potato masher. Stir in the coconut milk and return to a low simmer. Season with salt, pepper, and freshly ground nutmeg.
Verdict
Super tasty meal! Don’t overcook the scallops and you should be fine. We enjoyed this with a few glasses of red wine and a bowl of fruit for dessert. Enjoy!