bacon-wrapped scallops with lemon thyme butter

Directions

1. Preheat oven to 425°F.

   Line a rimmed baking sheet with foil and place a wire rack on top if you have one. This helps the bacon crisp all the way around.

2. Pat the scallops completely dry with paper towels.

   Season lightly with salt and pepper.

   Wrap each scallop with a half slice of bacon and secure with a toothpick.

   Arrange on the prepared baking sheet.

3. In a small saucepan over medium heat, melt the butter with the olive oil.

   Add the garlic and thyme and cook for about 1 minute until fragrant.

   Remove from the heat and stir in the lemon zest and lemon juice.

4. Brush half of the lemon-thyme butter over the scallops.

   Roast for 15–20 minutes, or until the bacon is browned and the scallops are just cooked through. If you'd like the bacon a little crispier, switch the oven to broil for the final 1–2 minutes, watching carefully.

5. Transfer to a serving platter.

   Brush with the remaining warm butter, sprinkle with parsley, and serve immediately with fresh lemon wedges.