ASIAN BACON-WRAPPED SCALLOPS
Crunchy chow mein noodles and water chestnuts complement tender scallops in this elegant appetizer. Chili sauce gives the mayonnaise a bit of zip.-Thomas Kolek, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 18 appetizers.
Number Of Ingredients 10
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Wrap a bacon piece around each scallop; secure with toothpicks. Place on a greased baking sheet. Drizzle with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 4-5 minutes on each side or until scallops are firm and opaque., In a small bowl, combine the mayonnaise, chili sauce and juice. Remove toothpicks from scallops. Top each with a slice of water chestnut; drizzle with mayonnaise mixture. Sprinkle with chow mein noodles.
Nutrition Facts :
ASIAN STYLE GRILLED SCALLOPS WRAPPED IN BACON
As a scallop lover this appetiser sounds wonderful to me. I found this in my "stash" and want to make sure I don't lose. Times are my guess!
Provided by TXOLDHAM
Categories Asian
Time 30m
Yield 12-24 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration.
- Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half.
- Preheat your grill to a medium heat.
- Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick.
- Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.
Nutrition Facts : Calories 124.1, Fat 10.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 472.1, Carbohydrate 0.9, Sugar 0.1, Protein 5.6
SCALLOPS WRAPPED IN BACON
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
- Preheat a grill to medium-high heat.
- Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
- When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Combine all ingredients thoroughly.
CHINESE BACON WRAPPED SCALLOPS
Make and share this Chinese Bacon Wrapped Scallops recipe from Food.com.
Provided by NT441057
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- LIGHTLY RINSE THE SCALLOPS and drain thoroughly. Slice any very thick ones in half horizontally.
- Heat a broiler or prepare a medium hot fire for grilling.
- Combine the Plum Sauce ingredients and blend well. Cut the strips of bacon in half. Place the scallops in a bowl, ad half the sauce, and toss lightly to coat. Wrap a piece of bacon around each scallop and thread onto the bamboo skewers. If broiling the scallops, cover a cookie sheet with aluminum foil and arrange the skewered scallops on top. Place the scallops about 3 inches from the heat source and broil or grill, basting with the remaining sauce, for about 8 to 9 minutes on each side, or until the bacon is cooked. Serve hot.
Nutrition Facts : Calories 251.5, Fat 16.6, SaturatedFat 5.2, Cholesterol 45.7, Sodium 492.4, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 15.8
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