Bacon Wrapped Scallops With Herb Dressing

*6 Tbsp. olive oil *3 Tbsp. finely chopped basil leaves *1 clove of garlic- crushed *1 tsp. grated lemon zest *2 Tbsp. lemon juice *1 tsp. fresh rosemary leaves *1 small red fresh chile, seeded, chopped *5-6 thin slices of bacon, pancetta or proscuitto *16 large fresh sea scallops

1. Soak 16 wooden or bamboo toothpicks in cold water for five minutes. Meanwhile, in a blender or food processor, pulse oil, basil, garlic, lemon zest, lemon juice, rosemary, and chile until smooth. Pour dressing int oa small measuring cup. 2. Cut each bacon slice lengthwise into two or three pieces. Wrap a strip of bacon around each scallop and secure with a toothpick. Transfer scallops to a plate and brush them with half of the dressing (about 1/4 cup). 3. Spray a stovetop nonstick griddle or 2 large nonstick skillets with olive oil cooking spray and heat over medium-high heat. Cook scallops on sides, so bacon touches pan, about 4-6 minutes, turning until bacon is lightly charred and scallops are cooked through. Place scallops on a platter and drizzle with remaining dressing. Makes 4 servings. Redbook Magazine