Alouette Bacon Wrapped Scallops And Shrimp Recipes

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BACON WRAPPED SHRIMP AND SCALLOPS



Bacon Wrapped Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 26m

Yield 24 pieces

Number Of Ingredients 9

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
3 scallions, very thinly sliced on an angle

Steps:

  • Preheat oven to 425 degrees F.
  • Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
  • Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
  • Arrange cooked seafood on platter and sprinkle with chopped scallions.

BACON-WRAPPED SHRIMP



Bacon-Wrapped Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Juice of 1 lemon
1 clove garlic, grated
1 teaspoon paprika
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt
1 pound (about 24) large shrimp, peeled and deveined, tails intact
12 slices bacon, halved

Steps:

  • Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
  • Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

MARINATED SCALLOPS WRAPPED IN BACON



Marinated Scallops Wrapped in Bacon image

This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!

Provided by Gabsmom

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h33m

Yield 24

Number Of Ingredients 7

¾ cup maple syrup
¼ cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24 toothpicks
2 tablespoons brown sugar

Steps:

  • Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
  • Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
  • Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
  • Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 9.1 g, Cholesterol 17.2 mg, Fat 2.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 269.7 mg, Sugar 7 g

ALOUETTE BACON WRAPPED SCALLOPS AND SHRIMP



Alouette Bacon Wrapped Scallops and Shrimp image

Make and share this Alouette Bacon Wrapped Scallops and Shrimp recipe from Food.com.

Provided by Corrinne J

Categories     Very Low Carbs

Time 20m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 6

1 (6 1/2 ounce) package alouette peppercorn parmesan cheese or 1 (6 1/2 ounce) package alouette garlic & herbs spreadable cheese
24 slices bacon
12 large sea scallops
12 shrimp, peeled and deveined
3 tablespoons chopped scallions or 3 tablespoons chives
24 toothpicks

Steps:

  • Heat a sauté pan over medium-high heat for 5 minutes.
  • Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
  • Set aside onto a paper towel. Drain grease from pan.
  • In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
  • Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
  • Spread each bacon strip with 1/2 tablespoons of Alouette.
  • Wrap the Alouette covered bacon around the side of the scallop.
  • Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
  • Sprinkle with chopped scallions.
  • Serve immediately.

Nutrition Facts : Calories 146.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 322.9, Carbohydrate 0.7, Sugar 0.1, Protein 7.5

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE



Grilled Shrimp & Scallops With Warm Bacon Vinaigrette image

Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Manami

Categories     Cuban

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices thick-sliced bacon, diced
1/2 cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left one
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat grill to high.
  • Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
  • Pour of all drippings, leaving bacon bits in the pan.
  • Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
  • Off heat, season with salt and pepper; keep warm.
  • Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
  • Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
  • Grill scallops on bothe sides until cooked through 3-4 minutes per side.
  • Grill shrimp until cooked through, about 2 minutes per side.
  • Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
  • Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
  • Enjoy!

Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1

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