Your Life: Bacon Wrapped Diver Scallops with Peppers & Onions in Uncle Ray's Crab Bolognaise

Posted: Updated:

2 ea U-8 Diver Scallops, adductor muscle removed
2 ea. Applewood Smoked Bacon, sliced thin
1 oz. Caramelized Green Bell peppers, julienne
1 oz. Caramelized Red onion, julienne
1 oz. Caramelized Fennel, julienne
2 oz. Crab bolognaise

blend oil for cooking
julienne white onions
chopped garlic
dried oregano
Cabernet Wine
canned San Marzano tomatoes (blended up)
Tomato paste
Salt & Pepper (to taste)


Wrap the scallop with one piece of bacon, making sure to pull bacon tight so it won't unravel during cooking.


In a Sautee pan on medium high heat, add oil and let it warm up.


Season scallops with salt and pepper, and add to hot sauté pan & oil.


Sear until golden brown on top side (appx. 2 min. After top is golden, flip scallop onto side as to sear the bacon itself


Sear bacon one section at a time while rolling the scallop in the hot oil to evenly cook bacon. Once bacon is fully cooked, flip scallop onto bottom and finish cooking (appx. 1 1/2 min).


Add a small amount of butter and baste scallops to finish.


Mix all of the veggies together and, in a sauté pan on high heat, add some blend oil and sauté veggie mixture until caramelized.


In a thick bottomed pot on medium heat, add oil. Once oil is slightly warm, add onions and sauté slowly until translucent, then add chopped garlic and dried oregano.


Cook out garlic and oregano until they become fragrant, then add red wine.


Once red wine is reduced 70%, add tomatoes and tomato paste.


Let mixture cook for about 1 hour, then blend and adjust seasoning>

For the Crab Bolognaise

We take our house made marinara sauce and mix it with, crab stock, crab claw meat & sliced garlic.