Meet Jovanna Morgan!
Say hello to, Jovanna! Her blog, which focuses on family wellness, nutrition, and the joys of motherhood, inspires moms and cooks everywhere to up-level their efforts in the kitchen and at home. Today on the blog, she’s sharing one of our favorite recipes of hers, bacon-wrapped scallops, using our forested bacon. Take it away, Jovanna!
Bacon-Wrapped Scallops – as easy as they sound!
Hi, friends! This dish really is as simple as its name. If you’ve done bacon-wrapped scallops before, you already know. If you haven’t, take my word for it. Like most oven meals, this recipe is for anyone. But it will especially win the hearts of bacon fans and keto-dieters. Whether you’re looking for a new low-effort weeknight staple or hosting a few friends, this recipe can be a go-to!
Bacon - The Grass Roots Way
For any bacon recipe, I always use Grass Roots bacon (this goes for any chicken, beef, pork or lamb recipe of mine). Grass Roots pigs are forested – which means they literally spend their days outside grazing on berries and wild foliage in forests. This gives them a nutrient-rich diet they can’t get anywhere else. On top of this, they ship everything on-time, right to my door.
I’m so honored to be partnering with a small business like Grass Roots that treats its animals and farmers right, AND cares deeply about nutrition and family health. And as if this isn’t enough, the taste of their meat is unbeatable.
Super Simple Ingredients
Fresh scallops & Grass Roots forested bacon
Olive oil (spray is easier), Butter (optional, omit for whole30) salt & pepper
Lemon wedges & toothpicks
Serve and Enjoy!
I cut my bacon slices in half, to make two shorter pieces and conserve. Next, dry your scallops with a paper towel and wrap each one in a half-slice of bacon, securing with a toothpick. Preheat your oven (or air fryer) to 400. Once ready, place bacon-wrapped scallops in, in a single layer, for roughly 8 minutes (give or take a minute or two, depending on your crispiness liking).
For Keto dieters, you can add to the juiciness with melted dipping butter. Then serve with roasted veggies. I use carrots, shallots and potatoes, and a side salad.
With Love, Jovanna
When you make this, be sure to tag me on Instagram and let me know how you liked it, or if you took any liberties to snazz it up! Until then, happy cooking, friends!