Brandy Soaked Scallops

Begin by whisking the garlic, olive oil, brandy, cilantro, and salt and pepper. Place the scallops in a small baking dish, large enough to fit all of them, and pour in the brandy mixture. Cover and place in the refrigerator for at least four hours, or overnight.

When you are ready to make the scallops, remove them from the brandy mixture, and pat dry. Take a slice of the bacon—remember, you do not want the whole slice, but only half the slice (I can’t believe I just said that), and wrap it around the scallop, securing it by running a toothpick through the middle. Repeat.

Preheat your broiler to 500 degrees. Place these on a baking sheet, and underneath the broiler, about 6 inches away from the direct heat. Cook for about 8 minutes on each side. You should be able to get a nice sear on each side, while at the same time, getting the bacon a bit crispy.

Remove from the broiler, plate, and serve.

There is something to be said about Wisconsin, and the brandy that goes along with it!