6 slices cornbread (or more as needed. See hints below)
12 large sea scallops
6 regular cut slices bacon, cut in half
12 wooden toothpicks
approx. 1 1/2 - 2 cups store bought fresh tomato salsa
approx. 1 cup drained canned black beans
approx. 3/4 cup chopped fresh cilantro
Make the cornbread ahead of time.
You can make homemade tomato salsa if you like or combine a bit of the fresh store bought tomato salsa with a handful of well drained canned black beans and a generous handful of chopped fresh cilantro, mix that up and set it aside. There are no exact amounts for this so use your personal taste as your guide.
Buy large "dry packed, no water added" sea scallops, about 15 - 16 count per pound, and use sliced regular cut bacon (not thick cut) to wrap the scallops.
You may only need 1/2 - 3/4 slice of bacon per scallop so wrap each scallop around the circumference with 1/2 slice of bacon and secure the loose end by placing a wooden toothpick through the scallop.
Next, heat a large, dry, nonstick pan on medium to medium high heat and add the scallops bacon side down.
Slowly cook those all around on the bacon side, crisping the bacon up, and then finish cooking the scallops to your liking on the flat sides.
You can warm the sliced cornbread up if you like and place a slice of that over the top of some of the black bean and tomato salsa and, once the scallops are cooked to your liking, remove the toothpicks and it's time to eat.
I used homemade cornbread with fresh corn, zucchini, jalapeno pepper and cheddar cheese but you can use a ready to box mix instead.