This combination of scallops and bacon is a snap to prepare, and the presentation is impressive.
Just wrap partially cooked bacon around a scallop, season, and then broil for a few minutes. You'll have a tasty, elegant appetizer your guests will love. The recipe may also be fixed with large or jumbo shrimp.
- 24 large sea scallops (about 2 pounds)
- 12 slices bacon partially cooked
- dash seasoned pepper
- Cook bacon gently until partially cooked but not crisp and still very flexible.*
- Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.
- Cut each bacon slice crosswise in half; wrap each half around a scallop and secure with a toothpick.
- Sprinkle scallops lightly with seasoned pepper. Preheat broiler.
- Place scallops on a rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.
Tips and Variations
- Replace the seasoned pepper or lemon pepper with a light sprinkling of Creole or Cajun seasoning or a salt-free seasoning for seafood.
- *Instead of pan frying the bacon, try baking it. Just line a baking pan with parchment or fit it with a rack.
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|