For over 100 years, we have pushed bacon forward.

We were the first to smoke bacon with cherrywood.

Then we smoked pecanwood, applewood and the naysayers.

We engineered the world’s first bacon-fueled motorcycle.

We invented canadian bacon. in america.

We took over the vegas strip with the bacon strip show.

To this day, we are the only major brand to use fresh, never frozen pork bellies.

We organized an international bacon film fest. twice.

In a world of automated machines, we actually use real hands to hand-rub our pork bellies with a propriety brine of seasonings.

Our cuts of bacon are always on the cutting edge.

Because we don’t follow the bacon craze, we are just crazy enough to lead it.

We’re black label.

We’re always the new black.™

Bacon Wrapped Chili Butter Scallops

Makes 4-6 Servings

Takes 30 Minutes

•10 slices HORMEL® BLACK LABEL® Premium Cherrywood Bacon, halved

•20 large scallops

•1 tablespoon olive oil

•8 tablespoons butter, divided

•1 teaspoon chili powder

•1 teaspoon crushed red peppers

•1 teaspoon honey

Directions

Remove small muscles from sides of scallops. Wrap bacon around top and bottom of scallops, not sides. Secure with toothpicks.

In large skillet, heat oil and 1 tablespoon butter over medium-high heat. Cook bacon-wrapped scallops in batches for 4 minutes or until bacon is browned, turning occasionally.

In small saucepan, melt remaining butter over medium heat. Add chili powder, crushed red peppers and honey.

Heat and stir until well combined. Drizzle over scallops.