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Sea Scallops Wrapped In Wild Boar Bacon with Smoky Tomato Fondue

Sea scallop canape, wrapped in wild boar bacon and served with a smoky tomato fondue. As featured in 'Homefront Magazine' Winter 2006 Issue.
Canapé	Fall / Winter
Yield: 6 pieces 6 20/30 sea scallops 6 strips of wild boar bacon 6 toothpicks Smoky Tomato Fondue: 1 cup chopped fresh tomatoes 1 shallot, finely diced 1 tbsp chipotle powder 1 tsp chili powder 2 tbsp tomato paste 1 tsp honey 1 tsp red wine vinegar
Sea Scallop Canape: 1. Precook bacon in microwave for 30 seconds between two sheets of paper towel. 2. Wrap bacon around scallops and skewer each with a toothpick. 3. Bake in 450F oven for 8 minutes. Smoky Tomato Fondue: 1. Bring all ingredients to a boil in a saucepan. 2. Puree with hand blender and adjust salt to taste.
Serve canape hot, drizzle with smoky tomato fondue.