Scallops With Bacon Recipes

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

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.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

SCALLOPS WITH BACON

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

RAW SCALLOPS ON BACON

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.

LINGUINI WITH BACON AND SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
• Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

WARM SALAD OF SCALLOPS & BACON

Steps:

• Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
• Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
• Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
• Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.