Pair scallops, bacon for sensational party food

By ELIZABETH KARMEL The Associated Press - Updated: December 25, 2013 at 3:03 pm • Published: December 25, 2013 | 2:55 pm 0

Bacon-wrapped scallops are one of the more luxurious appetizers you can serve, not to mention one of the easier to prepare. And for me, that's a great combination.

I like using big, plump Alaskan sea scallops and apple wood smoked bacon. Because there are only two main ingredients in this dish, you need to make sure you use the best quality - the biggest, freshest sea scallops you can find and the most flavorful bacon.

After that, they are so easy to grill that you hardly need a recipe.

There are two types of scallops, but only one of them is appropriate for the grill. Tiny bay scallops are so sweet, you can eat them raw or lightly sauteed. But they also are more expensive and not suited for grilling. What you want are the larger, less expensive sea scallops.

This all-protein finger food appetizer is perfect for holiday entertaining. It's simple to prep and quick to cook. You even could prepare them in advance. I pre-cook the bacon to render some of the fat and make it soft and pliable for wrapping around the scallops. Then refrigerate until your guests arrive and pop them on the grill when you want them.

We've also paired these with a simple maple-mustard sauce that is delicious dolloped on top of the scallops just before serving. But feel free to leave that off.

 

 

GRILLED BACON-WRAPPED SCALLOPS

-

Yield: 12-14 scallops

2 tablespoons whole-grain mustard 2 tablespoons maple syrup 1 pound jumbo sea scallops 1/2 pound center-cut bacon Salt and ground black pepper Round wooden toothpicks, soaked in water for 30 minutes

Procedure:

Heat the oven to 400 F. Set a wire rack over a rimmed baking sheet. Heat the grill to medium-high.

In a small bowl, mix together the mustard and maple syrup. Set aside.

Use paper towels to blot dry the scallops. Arrange them on a plate, then set aside.

Arrange the bacon in a single layer on the rack over the baking sheet. Bake for 10 to 12 minutes, or until just starting to cook. Do not fully cook the bacon. Remove the bacon from the oven. If too hot to handle, let cool for several minutes. Once the bacon can be handled, wrap one slice of bacon around each scallop. Secure in place by threading one of the toothpicks through the bacon and scallop.

Use a pastry brush to lightly brush the tops and bottoms of the scallops with bacon fat from the pan. Season with salt and pepper. Grill for 2 to 3 minutes per side. Serve with the sauce for dolloping a bit onto each.

Note: The scallops take very little time to cook, so I cook the bacon in the oven or microwave for a couple of minutes before I wrap it around the scallops. That way, I am guaranteed to get crispy bacon and tender scallops. The best sea scallops I've ever had are from Alaska, so ask your fishmonger for them.

Comment Policy
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
APR
18
APR
19
APR
20
APR
21
APR
22
APR
23
APR
24
APR
25
APR
26
APR
27
APR
28
APR
29
APR
30
MAY
1
Advertisement