Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for sauteed zucchini and wax beans. Be sure to remove the tough white muscle from the scallops before slicing them.
The Purcell Sisters combine sweet coconut with savory curry powder for a delicious sauce that perfectly complements seared scallops. A dusting of toasted sweetened coconut adds a slight crunch. A great island-style appetizer.
NYT Cooking: This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to Mr. Zraly turned the restaurant into an international wine mecca:
The herbed citrus marinade for this grilled shrimp and grilled scallop combination was amazing—we used a regular orange and this weird sour orange with green skin that we found growing on a tree outside our condo