Bacon-Wrapped Scallops in Pomegranate Sauce

August 2007 was the longest Mike and I have ever been away from each other.  He went to Scotland for the World Highland Games for two weeks, and I went to Walla Walla, Washington for my cousin’s wedding.  I was weird to be so far away from each other.  The only other times we’ve ever been apart is when Mike left for 2 1/2 days to go to California for Highland Games.  That’s it.  2 1/2 days.  Otherwise we’ve always been together.

The good thing about my trip up north was seeing family of course, but I got to see my favorite cousin, Ivan.  I know I shouldn’t play favorites, but he is.  Ivan had received a cookbook that he wanted for Christmas, months early, on the condition that he would prepare a meal from it.  Tapas night it was!  He cooked all day for 12 people and dinner was amazing.  There was Fried Goat Cheese with Confit Onions, Vegetable Crepes, Poached Shrimp with Avocado Mousse, Roasted Mushroom Salad, Chicken Wings with Roasted Red Pepper Sauce, and the recipe you’re getting today.

Bacon Wrapped Scallops

Bacon-Wrapped Scallops in Pomegranate Sauce
Prep time
Cook time
Total time
Serves: 4
  • 8 large scallops
  • 6 slices bacon, cut in half crosswise
  • 2 tablespoons pomegranate seeds (optional)
  • Salt
Pomegranate Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 3 tablespoons onion, finely chopped
  • 2 tablespoons carrot, peeled and finely chopped
  • 2 tablespoons celery, finely chopped
  • 1/4 cup mushroom (of your choice), minced
  • 2 tablespoons tomato, finely chopped
  • 1 teaspoon tomato paste
  • 1/3 cup red wine
  • 2 1/2 cups chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
  • 1/2 cup pomegranate juice
  • 2 tablespoons thick sliced bacon, diced
  • 2 teaspoons olive oil
  • 1/4 cabbage (about 1/4 pound), cored and finely chopped
  • 1/4 cup chicken broth
Parsley Oil:
  • 1/4 cup coarsely chopped parsley leaves
  • 1 tablespoons extra-virgin olive oil
Paprika Oil:
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sweet paprika, preferably Spanish smoked
Pomegranate Sauce:
  1. Heat oil in a large shallow saute pan. Add the shallots, garlic, onion, carrot, celery, and mushrooms. Saute for 1 minute, then cover and ccontinue sauteing for 5 minutes. Add the tomato and tomato paste and saute 2 minutes more. Stir in the wine, broth, bay leaf, and thyme.
  2. Bring to a boil; then cook at a lively simmer, uncovered, for about 30 minutes.
  3. Cool slightly; then strain, pressing to extract as much liquid as possible (yield about 1 cup). Add the pomegranate juice, bring to a boil, and reduce until thick and syrupy (about 1/3 cup).
  1. Slowly saute the bacon in a small skillet until crisp. Remove bacon and reserve. Heat the oil in a skillet and saute the cabbage for a minute or so. Season with salt and pepper. Add the chicken broth, cover, and cook until the cabbage is softened, about 30 minutes.
Parsley Oil:
  1. Bring a pot of water to a boil. Add the parsley and remove after a few seconds to a small strainer. Spray with cold water. press down with the back of a spoon to squeeze out extra liquid. Transfer the parsley to a food processor (or blender), add the oil, and blend until the parsley is as finely chopped as possible. Strain, reserving oil.
Paprika Oil:
  1. Combine oil and paprika in a small saucepan. Heat gently until warm.
  1. Wrap a piece of bacon around each scallop. Heat a greased stove top grill to the smoking point and grill (or pan saute) the scallops, with the bacon seam side down.
  2. Lower the heat slightly. When the bacon is brown, turn and continue to brown until the scallops are just done and the bacon is brown all over, about 5 minutes.
  1. Warm individual plates and place about 1 tablespoon of the pomegranate sauce in a decorative design. Combine the crisped, crumbled bacon with the cabbage and divide among the plates. Place 1 to 2 scallops on top of the cabbage. Drizzle them with the parsley and paprika oils and garnish with pomegranate seeds, if desired. Serve immediately.

Ivan served everything family style and the spread was beautiful.  


  1. says

    I wish I had a cousin Ivan 🙂
    I'm sure you've seen since you linked up this week…your Old-Fashioned Potato Salad was one of the top-viewed recipes from last week's See Ya In the Gumbo!

    Thanks for linking this great dish too.

Leave a Reply

Your email address will not be published. Required fields are marked *