I guess I have to admit that I am an appetizer girl at heart. This recipe combines two of my favorites: bacon wrapped scallops and a trio of salsas, all fit for dipping into and eliminating the need for an actual entrée. <br />There are two tips that help in successfully pulling off this dish. The first is par-cooking the bacon before wrapping it around the scallops. Waiting for raw bacon to fully crisp up while it’s around the scallops will result in overcooked mollusks. The second is to make sure that all three purees are relatively the same thickness (add chicken stock or reduce over low heat as appropriate) so that they stay put once they pump up against each other. Having one thinner than the others means it will run all over them. <br />

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