Bay Scallops and Applewood Bacon with Port Reduction
"If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds)...."
INGREDIENTS
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For Port reduction
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2 cups Ruby Port (500 ml)
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1/2 cup superfine granulated sugar
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1 1/2 teaspoons whole black peppercorns
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2 fresh mint leaves, torn into bits
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For scallops
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6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
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18 bay scallops (preferably Nantucket; 1/3 lb), tough muscle from side of each discarded if attached
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1 tablespoon extra-virgin olive oil
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1 tablespoon unsalted butter
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Special equipment: wooden picks
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