Preparation : 15 minutes
Cooking : 3 minutes
Servings : 4

Ingredients :

- Salt and pepper from the mill
- 12 very large scallops (U10 caliber)
- 12 slices of pre-cooked bacon
- 30 ml (2 tbsp) butter
- 80 ml (1/3 cup) CARAMELS FAA original caramel
- 15 ml (1 tbsp) lemon zest
- 30 ml (2 tbsp) fresh lemon juice
- 2.5 ml (1/2 tsp) Espelette pepper
- 15 ml (1 tbsp) chopped fresh chives

Instructions :

1. Season the scallops with salt and pepper, then wrap them in bacon. Secure the bacon with toothpick.
2. In a skillet, melt the butter over medium-high heat. Sear the scallops for 1 minute on each side. Transfer to a plate and cover with aluminum foil, without to squeeze.
3. In the same pan, add the caramel, zest, lemon juice and Espelette pepper. Bring to the boil, then simmer for 1 minute.
4. Divide the scallops among four small plates. Top with caramel sauce, then garnish with chives.