Bacon-wrapped scallops on tomatoes and olives

Ingredients for 3 servings:

• 3 scallops (nuts)
• 3 slices of bacon
• 4 cherry tomatoes
• 3 black olives, pitted
• 1 shallot(s), very finely chopped
• 1 garlic clove(s), very finely chopped
• 3 sprigs of rosemary (suitable for skewers)
• olive oil
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• salt and pepper
• 1 tsp chives, in rolls
• 3 mussels, shells only

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This is a small snack that can be prepared well and takes little time to prepare

Rinse the nuts under cold running water and dry thoroughly with kitchen paper. Then, adjust the width of the bacon slices to the height of the nuts. This is done by cutting off the required strip from the fatty side of the bacon with a sharp knife and discarding it. Wrap the nuts tightly with the bacon slice and secure with a toothpick. Peel and core the cherry tomatoes, and finely dice them along with the olives. To make rosemary sprig skewers, strip off all but a small bunch of leaves at the top, peel off the bark with a sharp knife, and sharpen the wooden stems at the ends. Make sure the skewers are the same length. Heat olive oil in a non-stick pan, add two crushed garlic cloves and two rosemary sprigs to flavor the oil. Fry the nuts over high heat for about one minute on one side until lightly browned, then turn over and turn off the heat. After another minute, remove the pan from the heat and let it rest for a while. Season with salt and pepper. Now remove the toothpicks and replace them with the rosemary skewers. If you cook the mussel meat on these skewers straight away, the leaves will lose their beautiful green color and turn gray, which doesn’t look good. In a second pan, heat 1 tablespoon of olive oil, sauté the shallot and garlic clove until translucent, add the tomatoes and diced olives, heat briefly over low heat, toss well, season with salt and pepper, and fold in the chives. Place this vegetables into the domed mussel shell and place the skewered mussels on top. To ensure the shells stand securely when serving, press each one into a small bed of salt on a tray. If mussel shells aren’t available, paper muffin cups can also be used.