CRISPY SCALLOPS WITH FRESH WATER CHESTNUTS
Provided by Food Network
Number Of Ingredients 14
Steps:
- In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.
BACON-WRAPPED WATER CHESTNUTS
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
- Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
- Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
- Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
- Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.
MAPLE BACON WRAPPED SCALLOPS W/ WATER CHESTNUTS
These little hummers are enough to make your mouth water while they are cooking. Prep time does not include marinade time for waterchestnuts. (Scallop season opened last week just in time for Christmas. Horray!! =)
Provided by Aroostook
Categories Winter
Time 16m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Marinate waterchestnut in maple syrup and soy sauce for 3 hours or longer.
- Cut scallops in half along their"equators".
- Place scallop half on a half slice of bacon.
- Top with one waterchestnut.
- Bring bacon ends up over and secure with toothpick.
- Tip the scallops on their sides on a baking sheet.
- Broil 3 minutes.
- Tip scallops upright and broil until done (about three more minutes.).
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 2.9, Cholesterol 15.3, Sodium 505.8, Carbohydrate 5.7, Fiber 0.1, Sugar 4.2, Protein 4.1
ASIAN BACON-WRAPPED SCALLOPS
Crunchy chow mein noodles and water chestnuts complement tender scallops in this elegant appetizer. Chili sauce gives the mayonnaise a bit of zip.-Thomas Kolek, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 18 appetizers.
Number Of Ingredients 10
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Wrap a bacon piece around each scallop; secure with toothpicks. Place on a greased baking sheet. Drizzle with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 4-5 minutes on each side or until scallops are firm and opaque., In a small bowl, combine the mayonnaise, chili sauce and juice. Remove toothpicks from scallops. Top each with a slice of water chestnut; drizzle with mayonnaise mixture. Sprinkle with chow mein noodles.
Nutrition Facts :
BACON-WRAPPED WATER CHESTNUTS
Whenever I attend a potluck, folks always ask me to make my bacon wrapped water chestnut recipe-it's become my trademark. I especially like to prepare them for holiday gatherings. -Debi Jellison, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 5 dozen.
Number Of Ingredients 4
Steps:
- Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 92mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RAW SCALLOPS ON BACON
Salty and sweet, crisp and tender, bacon and scallops pair well together in this impossibly easy dish. Any time you cook with a limited ingredient list, you want to select good-quality items, especially when working with raw seafood. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (and increases the price), so it's important to look for scallops that are labeled "dry" or "dry-packed," since a phosphate-marinated scallop can taste soapy. Since the scallops are served over bacon, season them frugally with just a hint of salt.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Cook the bacon until fully cooked but not completely crisp; drain on paper towels. Cut each slice crosswise into 4 pieces.
- Quarter the scallops and toss them with the lemon juice. Season with salt and pepper.
- Top each piece of bacon with a piece of scallop and serve immediately.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 290 milligrams, Sugar 0 grams, TransFat 0 grams
BACON WRAPPED WATER CHESTNUTS II
Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.
Provided by Julie
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h5m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
- Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
- Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 366.2 mg, Sugar 11.5 g
SCALLOPS WRAPPED IN BACON-BAKED RECIPE
Provided by sseeger
Number Of Ingredients 8
Steps:
- Directions 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. Kitchen-Friendly View PREP 15 mins COOK 18 mins READY IN 1 hr33 mins
SCALLOPS WITH BACON AND WATER CHESTNUTS
For a sophisticated seafood appetizer try this scallop recipe, a tasty combination of flavours and textures.
Provided by English_Rose
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick.
- Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once.
- Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.
- Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.
Nutrition Facts : Calories 494.7, Fat 46.5, SaturatedFat 23.2, Cholesterol 109.3, Sodium 613.1, Carbohydrate 6.1, Fiber 0.6, Sugar 1.1, Protein 10.8
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