Ingredients:

• 1 1/2 lbs. scallops
• 1 tablespoon Herbs de Provence EVOO
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lb. sliced bacon 

Dipping Sauce:

• 1/2 cup Plum Balsamic
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 1/4 cup water
• chopped parsley for garnish

Preheat oven to 400°F. Place scallops in a large bowl, drizzle with olive oil and season with salt

and pepper, toss to coat. Wrap bacon around scallops and secure with a toothpick. Place wrapped

scallops on a baking sheet and bake for 20-25 minutes, until scallops are just tender and bacon

is lightly-crisp. For the last 5 minutes, increase oven temperature to broil, and continue to cook

until slightly caramelized (keeping a close eye on the scallops, so they wont burn).

While the scallops are cooking, combine balsamic, brown sugar and soy sauce in a small

saucepan. Bring to a simmer, whisking frequently, over medium-high heat. Dissolve cornstarch in

water and add to the pan. Continue to simmer until sauce thickens, remove from the stove and

set aside. Serve scallops with warm dip on the side and sprinkle with chopped parsley.