Bacon Wrapped Scallops With Cajun Cream Sauce Recipes

BACON WRAPPED SCALLOPS WITH CAJUN CREAM SAUCE

Steps:

• Heat oil in a small pot. When its hot, throw in the onions and sauté for a few minutes. Then add the garlic and the tomatoes. Cook these for a bit until the tomatoes just melt into a sauce.
• Turn the heat down to low. Add the cajun seasoning and the cream cheese and stir till the cheese melts. Add 1/4 cup of the chicken or veg stock. Then add the parmesan cheese and stir till it melts. It might get stringy, but just keep cooking it. It will melt into the sauce.
• Puree the sauce with a hand held blender or in your blender until its very smooth and put it back into the pot. Add a bit more stock until the sauce reaches your desired consistency. Salt and Pepper to taste and keep covered and warm until your scallops are ready.
• If your scallops are frozen, thaw them by putting the package in cold water. They will thaw pretty quickly. Make sure to remove the beard or little muscle on each scallop if there is one. Read the post above to learn how.
• In the meantime, heat up a skillet and cook the strips of bacon only part way done. You can do this in the oven too if you like.
• Heat your oven to 450 degrees.
• To assemble, wrap a piece of bacon around each scallop and secure with a toothpick. Place on a parchment lined baking tray.
• Drizzle with olive oil if desired and place in the hot oven for 3 - 4 mins and then flip them and cook for another 3 - 4 mins depending on the size of the scallop.
• Remove from the oven and arrange on a serving platter with the sauce.

UNWRAPPED BACON SCALLOPS

Steps:

• In an ungreased 1-1/2-qt. microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings., Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

SPICY BACON-WRAPPED SCALLOPS

Steps:

• 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.

BACON-WRAPPED SCALLOPS WITH PEAR SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Meanwhile, in a small saucepan, combine the preserves, soy sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened., Wrap a bacon strip around each scallop; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, cook bacon-wrapped scallops in oil over medium-high heat for 5-7 minutes or until scallops are firm and opaque, turning once. Serve with pear sauce.

BACON-WRAPPED SCALLOPS

Steps:

• Preheat oven to 425 degrees.
• If you prefer, the bacon can be pre-cooked for a couple of minutes in the microwave to insure it will be crispy by the time the scallops are done.
• Do not overcook the scallops as they will be rubbery.
• Cut each piece of bacon in half to make 24 pieces.
• Roll a piece of bacon around each scallop and secure on wooden skewers.
• Place scallops on a rimmed baking sheet.
• Sprinkle with Old Bay and creole seasoning.
• Both seasonings contain salt, so don't overdo it!
• Amounts listed are what I used.
• Bake at 425 degrees for 15-18 minutes, or until the scallops are done.
• The bacon should be crispy.
• While the scallops are cooking, combine the ketchup, brown sugar and vinegar in a saucepan to make the dipping sauce.
• Mix well and cook until the sugar is dissolved.
• Serve the scallops with the dipping sauce.

BACON WRAPPED SCALLOPS

Steps:

• 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.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15 x 10 x 1 inch baking pan.
• Bake at 350F Degrees for 7-10 minutes or until partially cooked and lightly browned.
• Drain on paper towels.
• Wrap each strip of bacon around a scallop; secure with toothpicks.
• In a saucepan, bring cream to a boil.
• Reduce heat; simmer, uncovered, until cream is reduced to 3/4 cup, about 8 minutes.
• Stir in the mustard, syrup, and salt.
• Bring to a boil and boil for 2 minutes.
• Meanwhile, place the scallop on a greased baking sheet.
• Bake at 400F Degrees for 8-12 minutes or until firm and opaque.
• Serve with the cream sauce.