This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate!
slices apple-smoked bacon, thickly sliced and cut in half
Serving Size: 1 (40) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1 g4 %
Total Fat 0.2 g0 %
Saturated Fat 0 g0 %
Cholesterol 7.4 mg
Sodium 726.2 mg
Dietary Fiber 0 g0 %
Sugars 2.4 g9 %
Protein 4.8 g
Preheat oven to 450ºF.
Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, 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. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
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.
If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
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.
The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.