Partially Cook Bacon for 3-5 minutes in
50\u00b0F.
Combine the scallops and the teriyaki sauce in
Preheat oven to 425 degrees Fahrenheit.
Cut the bacon slices in half.
Roll a piece of bacon around each scallop and secure with a wooden toothpick; place on a rimmed baking sheet.
Bake for 15 to 18 minutes, or until the scallops are cooked through and the bacon is crisp.
Meanwhile, in a medium saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook for 5 to 7 minutes, until the sugar is dissolved.
Dip the bacon-wrapped scallops in the sauce and serve.
Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.
ith a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce
Mix all ingredients together except bacon, scallops and cheese.
Wrap scallops in 1/2 slice bacon.
Pin with toothpick. Pour spices, butter and wine ingredients into baking dish.
Place bacon wrapped scallops in baking dish.
Cover and marinate for at least 5 hours. Bake until almost done. Take from oven. Sprinkle with cheese.
Place back in oven for 5 minutes.
Enjoy.
BACON WRAPPED APRICOTS:
Partially cook bacon.
Cut strips in half.
Wrap around an apricot and secure with a toothpick.
Bake at 350 degrees for 20 minutes or until bacon is crisp.
DIPPING SAUCE:
Mix together soy sauce, brown sugar and ginger.
Put in a small bowl to dip apricots when serving.
VARIATIONS:
Bacon wrapped green olives- Bake as above.
Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp.
Use your imagination!
ith piece of partially cooked bacon. Secure with toothpicks.
For
Cut each bacon slice in half. Cook over
Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking sheet, and bake in the oven for about 8 minutes, then turn over and bake for another 8 minutes or until the scallops are opaque.
Wash and dry the scallops and place in a bowl with the lemon juice, dill seeds, salt and pepper; leave to marinate for 30 minutes, stirring from time to time.
Preheat the grill.
Remove the scallops from the bowl and reserve the marinade.
Cut the bacon rashers in half and roll 8 of the scallops in a piece of bacon.
Spear alternative plain and bacon-wrapped scallops onto 4 skewers (2 plain, 2 bacon-wrapped per skewer).
Brush with the reserved marinade and grill for 10 minutes, turning occasionally.
Serve hot.
LIGHTLY RINSE THE SCALLOPS and drain thoroughly. Slice any
br>If you prefer, the bacon can be pre-cooked for
Rinse scallops; drain on paper towels.
Season with pepper. Preheat broiler.
Cut each bacon slice in half crosswise.
Wrap each scallop in a piece of bacon.
Place on a broiling pan; broil about 6 inches from heat, turning 10 to 12 minutes, until bacon is crisp and scallops are opaque throughout.
Remove from broiler; drain on paper towels.
Serve.
Yields 4.
iece of bacon around each scallop and place six scallops on each
asy process to get the scallops ready - I use disposable pie
Preheat the oven to 425\u00b0F
Season the scallops lightly with salt and pepper. Cut the bacon in half crosswise. Wrap each scallop in a piece of bacon, string 5 of them onto each skewer and drizzle with half the maple syrup.
Place the scallops on a baking tray, and cook in the oven for 8-10 minutes, turning once, until the scallops are opaque and the bacon is cooked.
Drizzle with remaining syrup and freshly ground black pepper and serve.
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.
Preheat oven to 400\u00b0.
Lightly grease pan.
Combine flour, salt, pepper, paprika and garlic.
Roll scallops in seasoned flour mixture.
Shake off excess.
Dip into egg, then coat with bread crumbs; cover well.
Wrap in bacon strips and secure with toothpick.
Put on baking dish.
Bake until bacon is crisp and scallops are done good, 20 to 25 minutes.
Serve hot with cocktail sauce.
Wash and pat dry scallops.
Season with salt and pepper.
Wrap 1 slice bacon around each scallop and place in shallow oven-proof pan.
Broil under high heat until browned, turn scallops and brown other side.
Remove from broiler, let drain on paper towels for a minute or two, place scallops on serving platter, drizzle with Hollandaise sauce and sprinkle with paprika.
Very rich, but very nice to serve to very nice people.