Ingredients

2 cups Ruby Port (500 ml)

1/2 cup superfine granulated sugar

1 1/2 teaspoons whole black peppercorns

2 fresh mint leaves, torn into bits

For scallops

• 6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
• 18 bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter

• Special equipment: wooden picks

Description

If You Can't Get Nantucket Bay Scallops, You Can Use Other Bay Scallops Or Sea Scallops (cut Lengthwise Into Thirds).

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