Bacon Wrapped Scallops With Chili Butter Recipes

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER

Seared scallops with leeks & lemon chilli butter image

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

Provided by Jane Hornby

Categories Starter

Time 20m

Number Of Ingredients 9

Ingredients

4 young, but not baby leeks leeks , trimmed
12 scallops , roes on or off
1 tbsp light olive oil
lemon wedges, to serve
250g pack butter , softened
1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
zest 2 lemon
bunch parsley , leaves chopped, plus extra to serve

Steps:

For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium

BACON WRAPPED SCALLOPS

Bacon Wrapped Scallops image

I love making these appetizers at Christmas time. Always well received!! I'm guessing on the servings, depends on the size of the scallops.

Provided by MizzNezz

Categories Very Low Carbs

Time 32m

Yield 40 appetizers

Number Of Ingredients 5

Ingredients

2 lbs bacon (regular sliced, not thick)
2 lbs sea scallops (if very large, cut in half)
3 tablespoons butter
1 tablespoon minced garlic
1/3 cup chicken broth

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.

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