Bacon-Wrapped Scallops (Rachael Ray)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 24 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450ºF.
  • Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
  • While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
  • Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower – you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
  • Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
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