This is a recipe that dates back to the eighteenth century and it was invented by monk-physical Michelangelo di Vico del Gargano.
The mussel of San Giacomo (St. James) or “scallop” or “fan” must be alive.
Place your scallops and their shell on the grill, a foot from the coals, for about ten minutes, until the mollusk will come off. During the cooking, let drain a piece of bacon on a skewer from above.
Alternatively, a solution maybe a ‘more’ modern’, you can fry the scallops wrapped with bacon slices, after cleaning them very well, in a pan with oil. Cook for 3-4 minutes until they form a nice golden crust. Add black pepper. You can serve on a grass-pea or bean puree.
