Bacon-wrapped Scallops

Preheat oven to 375ºF / 190ºC. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine all the ingredients for the seasoning, mixing well.

Sprinkle each dried scallop with seasoning; set aside.

Arrange bacon strips on prepared baking sheet, bake for about 10 minutes, or until just beginning to brown and some of the grease is rendered. Bacon should still be soft and very pliable. Remove bacon from baking sheet and drain on paper towels to remove excess grease. Let cool for several minutes.

Wrap each scallop with one piece of bacon, securing it through the center with a bamboo skewer. Place on clean baking sheet. Bake until bacon is crisp and scallops are opaque, or about 8 to 10 minutes, turning once. Serve on a bed of green rice and garnish with fresh thyme.

For Green Rice:

Place cilantro, spinach, and broth in a blender and pulse until the vegetables are puréed. Add the milk and salt and blend until well combined.

In a medium heavy-bottomed saucepan set over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, about 3 to 4 minutes. Add the onion and garlic and cook 1 minute longer, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to the lowest setting, and cook for 20 minutes. Stir the rice gently, cover, and cook another 5 minutes.