6 Large (1" diameter) Scallops
3 slices Polyface bacon (or prosciutto)
3 T Rendered bacon fat (or butter)
2 T butter
2 cloves garlic, finely chopped
8 Cremini or wild mushrooms, thickly sliced
1 t tarragon
1/4 C white wine or dry vermouth

If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

Preheat oven to 375F

Wrap each scallop in 1/2 slice of bacon and secure with a bamboo skewer. Top with a 1/4 t of butter. Divide the chopped garlic among the wrapped scallops.

Place in oven until the bacon is translucent. Remove.

Heat the rendered bacon fat to just short of smoking point (or brown the butter until the foam subsides) and sear the scallops on the side to fry the bacon. Once all sides are cooked, add the mushrooms and tarragon. While the mushrooms are sautéing, sear each face of the scallop until browned. Add the white wine; simmer for 2-3 minutes. Serve.

Parsley or herbs de Provence could replace the tarragon.

Pairs perfectly with Fox Meadow Winery's 2004 Syrah