Bacon Wrapped Scallops Recipe Video
This one is my fiance's favorite! It's a little ditty I like to call, "Bacon-Wrapped Scallops". Enjoy!
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexAverageServings2
Main IngredientScallops
Ingredients
8 Scallops
8 Slices of Thick Bacon
Salt, Pepper, and Paprika
Margarine and butter
Toothpicks
Directions
1) Make sure that if you're using frozen scallops, they've spent some time thawing in water. Also, go ahead and pre-soak those toothpicks in water (This will keep them from burning later)
2) Take a non-stick frying pan on Medium-high, and pre-cook the bacon for 2-4 minutes. You're just looking to start the cooking process, not make it crispy now
3) Take the bacon and wrap it around the "sides" of the scallops (1 per scallop). There's probably going to be some overlap of the bacon. Use a toothpick and slide it through the bacon and scallop, holding it in place. Pop in another toothpick, making a "cross" pattern.
4) Wipe out that frying pan to remove excess grease, and get it back on a medium-high flame, this time putting in a little margarine. Melt a little butter in a microwave-safe cup.
5) Place the bacon-wrapped scallops in the pan, scallop-side down. We're going to cook these for a total of 7-8 minutes. Once they're in, brush the melted butter on top of the scallop. Also, be liberal with the salt, pepper, and paprika. It would take a HELL of a lot of over-seasoning to ruin this meal.
6) After about 4 minutes cooking, use some tongs and flip the scallops over. Don't forget to re-butter and re-season the "naked" side. Finish out the other 3-4 minutes, and remove the toothpicks (remember, there are TWO PER SCALLOP).
7) You're DONE. Actually, if the bacon doesn't look cooked to your satisfaction, pick it up sidways in the tongs and literally press the bacon to the pan. Make it how you like it, otherwise the recipe's worthless!
Also, for anyone that cares, here's what I did with the sides:
Frozen French-Cut Stringbeans - Take out of the container and dump it into a microwave-safe bowl. Microwave for 1:20. Take it out, drain out the excess water, and slap on some salt, pepper, and butter. Microwave AGAIN for another 1:15. Viola!
Microwave Rice - I just used some Uncle Ben's Buttery Rice, taking the bag and placing it directly into the microwave for 1:20. I wanted to kick up my rice, so I took about 2 dozen almonds I had at lunch time, chopped them up in a food processor, and toasted them for a few seconds in the same pan! Also, I had leftover mushrooms from pizza last night, and I processed them and threw them in, too.
2) Take a non-stick frying pan on Medium-high, and pre-cook the bacon for 2-4 minutes. You're just looking to start the cooking process, not make it crispy now
3) Take the bacon and wrap it around the "sides" of the scallops (1 per scallop). There's probably going to be some overlap of the bacon. Use a toothpick and slide it through the bacon and scallop, holding it in place. Pop in another toothpick, making a "cross" pattern.
4) Wipe out that frying pan to remove excess grease, and get it back on a medium-high flame, this time putting in a little margarine. Melt a little butter in a microwave-safe cup.
5) Place the bacon-wrapped scallops in the pan, scallop-side down. We're going to cook these for a total of 7-8 minutes. Once they're in, brush the melted butter on top of the scallop. Also, be liberal with the salt, pepper, and paprika. It would take a HELL of a lot of over-seasoning to ruin this meal.
6) After about 4 minutes cooking, use some tongs and flip the scallops over. Don't forget to re-butter and re-season the "naked" side. Finish out the other 3-4 minutes, and remove the toothpicks (remember, there are TWO PER SCALLOP).
7) You're DONE. Actually, if the bacon doesn't look cooked to your satisfaction, pick it up sidways in the tongs and literally press the bacon to the pan. Make it how you like it, otherwise the recipe's worthless!
Also, for anyone that cares, here's what I did with the sides:
Frozen French-Cut Stringbeans - Take out of the container and dump it into a microwave-safe bowl. Microwave for 1:20. Take it out, drain out the excess water, and slap on some salt, pepper, and butter. Microwave AGAIN for another 1:15. Viola!
Microwave Rice - I just used some Uncle Ben's Buttery Rice, taking the bag and placing it directly into the microwave for 1:20. I wanted to kick up my rice, so I took about 2 dozen almonds I had at lunch time, chopped them up in a food processor, and toasted them for a few seconds in the same pan! Also, I had leftover mushrooms from pizza last night, and I processed them and threw them in, too.
Comments
Comments: 5 |
Add a Comment
shantihhh says :
Scallops with the roe is absolutely the best! Once in awhile I can find them fresh in their shell. Scallops are mine favourite shellfish. Love those huge Diver Scallops-U8! Bacon wrapped scallops makes a fabulous appetizer. YUMMMMM Great flavour combo. Key is NEVER overcook scallops and remove the "heel" before cooking. The heel is that tough little connective tissue that attaches the scallop to it's shell.
Shanti/Mary-Anne
Posted on: 15 February 2008 - 3:35pm
Ganesh Dutta says :
wow scallops and bacon ....what a delicious combination. This Bacon-Wrapped Scallops recipe is wonderful.I am a seafood lover .So I will try this recipe.Thanks for sharing this nice Bacon-Wrapped Scallops recipe.
Posted on: 15 February 2008 - 2:54am
butterbites says :
Love scallops - sweet and delicate, scallops are best served with a mild sauce of cream, cheese or butter that will not overpower the subtle flavor of the scallop itself. In Europe, they are eaten in their entirety like oysters while in the US only the shell muscle is eaten. Also, Scallops are both fished and 'farmed' - in case you didnt know :)
Posted on: 9 February 2008 - 6:59pm
shantihhh says :
Great dish-----One of our favourite appetizers when we all get together-scallops wrapped in partially cooked Applewood smoked bacon-yummo while we're sipping wine and cooking other stuff.
If I am doing a lot of bacon I nuke it with layers of paper towels-but you really must watch it so it doesn't overcook. We always do these on the Que-but we're in California where queing is an all year thing. If frying why not ghee/olive oil? Sorry I cringe at the margarine taste and healthwise-just me I am sure.
Posted on: 13 August 2007 - 7:14pm
