Sea Scallops with Spiced Bacon

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From Gourmet Magazine, October 2006

6 tablespoons packed dark brown sugar
1 tablespoon curry powder (preferably Madras)
1/2 teaspoon cayenne
14 bacon slices (3/4 lb)
14 large sea scallops (1 lb), tough ligament removed from side of each if necessary and scallops halved
Special Equipment
28 wooden toothpicks


Preparation

Stir together brown sugar, curry powder, and cayenne in a bowl until combined well.

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat until some fat has rendered and edges begin to brown but bacon is still flexible, about 2 minutes per batch. Transfer bacon to paper towels to drain and cool.

Preheat broiler and lightly oil top rack of a broiler pan (do not line with foil).

Cut bacon slices in half crosswise. Divide sugar mixture among slices, spreading evenly and lightly pressing to help it adhere. Place 1 scallop half, cut side down, on each slice of sugar-coated bacon, then wrap bacon around scallop and secure with a toothpick. Transfer to oiled rack of a broiler pan.
Broil scallops, bacon side down, 4 to 5 inches from heat, turning over once, until bacon is browned and scallops are opaque, about 6 minutes total. Serve immediately.

https://www.epicurious.com/recipes/food/views/sea-scallops-with-spiced-bacon-236024

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