16 11–15 ct scallops
16 slices thick-cut bacon
12 ounces orange marmalade
6 ounces sweet Thai chili sauce
2 tablespoons horseradish (optional)
2 cups balsamic vinegar
2 tablespoons honey
2 tablespoons brown sugar
Wrap each slice of bacon around scallop, use toothpick to hold bacon in place, deep fry scallops for 5 to 6 minutes. As an alternative cooking method, sear the bacon in a sauté pan, turning every 30 seconds to get a good sear on each side of the bacon. Transfer to oven at 400 degrees for 7 to 8 minutes to finish cooking.
Marmalade:
Combine orange marmalade, sweet Thai chili and strained horseradish together, mix until all ingredients are blended well.
Balsamic Reduction:
Bring balsamic vinegar to a boil, add your honey and brown sugar, whisk together so not to burn the honey. Lower heat and let simmer until 1/3–1/2 reduced, careful not to cook down too much as it will thicken as it cools.
