Over the past month I’ve had several conversations with friends (and foodies) about Thanksgiving and the upcoming meal prep and plans. While some friends couldn’t wait to get to making their traditional items, others were commenting on the fact that they’d love to experiment with new items. Me? I fall into the “loves to experiment” category.

The past few several years we have spent Thanksgiving with friends because we live so far away from family. I love that am able to experiment often with new dishes to bring to our Friendsgiving dinner table. Areas that I find the easiest to experiment with for holiday dishes, even with all kinds of tradition-loving folks around, are the appetizers and desserts!

Which is why when Whole Foods Market approached me with the idea of creating a new holiday dish with ingredients from their store, I immediately went for creating an appetizer and a dessert selection. I created bacon wrapped scallops and elevated them with a fig butter spread. I also made a fun dessert I will share soon!

Bacon Wrapped Scallops with Fig Spread

Ingredients:

• 12 Whole Catch Sea Scallops (Thawed)
• 12 slices Wellshire Bacon
• AFA Organic Fig Spread
• 1 1/2 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Cayenne Pepper
• 1 Tablespoon Butter
• Bamboo Skewers (optional)
• Aluminum Foil

Directions:

1. Cut a length of foil off so that it will cover the bottom of a cookie sheet (a sheet that has at least a 1/2 inch edge) crumple up a bit, and then spread onto the cookie sheet. This will be a place for your bacon to rest on and drain as it cooks in the oven. Lay out slices of Wellshire bacon on the foil. Place bacon in cool oven, set at 350 degrees F, and cook for approximately 30 minutes. You’ll want to check your bacon to make sure it is done, but still pliable. Avoid crunchy bacon as it won’t wrap well around the scallop.

2. While bacon is cooking, spread some of the Fig spread on a platter or dinner plate. Spread using the back of a spoon.

3. While bacon is cooking, and after your platter is prepped, toss your scallops in a bowl with salt, pepper, and cayenne pepper.

4. Take Bacon out of oven when done and let cool some.

5. Heat a skillet over medium-high heat. Put tablespoon of butter in pan. The pan needs to be hot to sear the scallops just right. Place about 6 scallops in the hot pan. DO NOT MOVE. Just let the scallops sizzle for 1 to 1 1/2 minutes. Turn the scallops using a pair of tongs. Then, let that side sizzle for 1 to 1 1/2 minutes. The scallop will come opaque in color and firm. Move out of pan and onto a plate. Sear the remaining scallops.

6. Take bacon pieces and wrap around the scallops. Place on the platter with fig spread. Or, alternatively, place a few on a bamboo skewer and serve on skewer.

Garnish with chopped green onions if desired.

When eating the scallops make sure  you get some of the fig spread in each bite. It is divine! Serve as an appetizer or with a green salad as a light lunch or dinner.