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Spiced Bacon-Wrapped Scallops

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Spiced Bacon-Wrapped Scallops

In the episode

This one started with Jeremiah making butter from scratch, Wasteland style: three and a half cups of heavy cream blitzed for about six minutes, strained, blitzed with a splash of water and squeezed through cheesecloth. It smelled "shockingly buttery," and we gave a shout-out to Joshua Weissman.

The scallops got a bath in that melted butter, while the mystery meat (bought off a very interesting Raider for the price of a rope) was coated in brown sugar, cumin and cayenne. The sweet, spiced mix had Kevin reminiscing about his favorite meat snacks.

Taste test: we agreed it beat the snacks Kevin was reminiscing about, and that little bit of cayenne "really kicks your butt." And to be clear, these aren't bacon-wrapped scallops. It's mystery meat with Nukalurk. Don't judge us.

The culinary adventures of the Wasteland never cease to amaze, especially when bacon is involved! Scientists, in their quest for gastronomic greatness, stumbled upon a peculiar find: mystery bacon from the infamous Nuka-World Raiders.

Now, you might be wondering, what's so mysterious about bacon? Well, when our intrepid dweller went to collect it, there wasn't a pig in sight! But who needs pigs when you've got glowing bacon straight from the Wasteland? The Nukalurk's belly, when paired with this enigmatic bacon, creates a dish that not only tastes amazing but also glows with a captivating blue hue.

So the next time you're in the Wasteland and stumble upon some mysterious bacon, don't hesitate to get creative in the kitchen. After all, in the world of post-apocalyptic cuisine, delicious discoveries await around every corner!

Spiced Bacon-Wrapped Scallops

Mystery Meat-Wrapped Nukalurk

Buttery sea scallops wrapped in bacon tossed with brown sugar, cumin and a kick of cayenne, then roasted until crispy.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Makes
12 pieces

Ingredients

  • 12 sea scallops
  • 3 tbsp unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 tsp ground cumin
  • 1 tsp ground fenugreek, optional
  • 1/4 tsp cayenne pepper
  • 6 slices thin bacon, cut in half
  • salt and black pepper, to taste
  • 12 toothpicks

Instructions

  1. Heat the oven to 425°F. Toss the scallops in the melted butter.

  2. Separate the bacon pieces and toss them with the brown sugar, cumin, cayenne and fenugreek (if using) until well coated.

  3. Wrap each scallop in a piece of bacon, secure with a toothpick, and season with salt and pepper.

  4. Set them on a baking tray rubbed with the leftover butter (or on a rack) and roast for 15 minutes.

  5. Flip and roast 15 minutes more, until the scallops are cooked and the bacon is crisp.

Notes

Fenugreek (optional) gives the coating an almost maple-like flavor. We used homemade butter: blend heavy cream until it splits, then strain and squeeze out the buttermilk.

Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).

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