Instructions

1. Line a microwave-safe plate with at least three layers of paper towels. Lay out one strip of bacon for every two scallops, unless you want a thicker layer of bacon. Cook the bacon in the microwave until it is cooked through but still flexible, which usually takes between 4 and 6 minutes.

2. Coat the bottom of a shallow, microwave-safe dish with olive oil or nonstick cooking spray.

3. Season the scallops with salt and pepper on both sides. Large sea scallops are best for this dish. Add whatever other seasonings you prefer. Chili powder works well, as do lemon pepper or herbes de Provence.

4. Arrange the scallops along the outer edges of the dish. Cover them with heated poaching liquid. This can be fish stock, wine, water or any combination of the three.

5. Cover the dish with cling wrap. Microwave the scallops for 5 minutes on high. Let them rest for another 3 minutes and then scoop them out of the poaching liquid and onto a clean plate with a slotted spoon.

6. Cut the bacon slices in half crosswise. Wrap one piece of bacon around each scallop, being careful not to burn your fingers. Secure the bacon slices by poking a toothpick through both ends of the bacon and into the scallop horizontally.

7. Microwave the bacon-wrapped scallops for no more than 10 to 20 seconds on high to crisp the bacon a bit.