ISO: ISO bacon wrapped scallop recipe....

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lizzy

Well-known member
I'm hosting book club next month, and this is one appetizer I'd like to make. I know I saw a recipe that incorporated apricot jam, but I can't seem to locate it with a google search. I'd love to see any tried and true recipes that have ingredients besides just bacon and scallops. Thanks!!!

 
Here's a T&T: Rec: Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

1/4 cup bourbon
1/4 cup soy sauce
1/4 cup firmly packed light brown sugar
1/4 cup minced scallion
1/4 cup Dijon
1 t salt
a dash Worcestershire sauce
pepper to taste
15 large sea scallops, halved
10 slices of very lean bacon, cut crosswise into thirds

Combine marinade ingredients, stir to dissolve the sugar. Add scallops and let them marinate, tossing occasionally, for 1 hr. Wrap a piece of bacon around each scallop half and thread the scallops onto 3 13in. metal skewers, leaving 1/4 in between scallops. Grill the scallops over a bed of glowing coals about 3 in. from the heat, turning twice, for 10-15 min, or until the bacon is crisp. Slide the scallops off the skewers onto a heated platter and serve. Serves 6 as a appetizer. We like this so much that I serve as a main course over a bed of rice!

Source: Susan/Kentfield from Gourmet's Menus for Contemporary Living.

Pat’s notes: These were very tasty. I much prefer using a thinner slice of bacon to make sure the bacon gets a little crispy.

From: Sandra in NYC: This is very good for BBQ or can also be made in broiler.

 
Interesting lecture on seafood the other night - especially scallops

almost all are being treated chemically to increase their weights by 30-40%. Depending on the treatment, it can make them where you cannot get a good sear on them. Newer treatments allow you to get a pretty good sear but then start weeping the extra moisture. Very hard, especially for consumer in the grocery stores, to get a good product that is not treated and is a true 'dry' scallop.

 
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