Wrapped Scallions Recipes

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PROSCIUTTO-WRAPPED SCALLOPS



Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
  • Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
  • In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

SCALLOPS WRAPPED IN BACON



Scallops Wrapped in Bacon image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 15

12 slices applewood smoked bacon or other thick-cut bacon
12 (U-10 size) sea scallops
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

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

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

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.

35 WAYS TO USE SCALLIONS



35 Ways to Use Scallions image

These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 35

Chinese Scallion Pancakes
Cream of Celery Leaf and Scallion Soup
Baked Scallion (Green Onion) Bread
Pa Muchim (Scallion Salad)
Yakitori
Ginger Scallion Noodles
Quick Pickled Scallions
Steamed Whole Fish
Crispy Ginger Scallion Salmon
Miso-Tahini Soba Noodles
Stir-Fried Chicken with Scallions
Sweet Potato Fritters with Scallion and Bacon
Charred Scallion and Artichoke Flammkuchen (German Pizza)
Avocado Green Goddess Dressing
20 Minute Scallion Noodles
Classic Egg Salad
Pa Kimchi (Green Onion Kimchi)
Chinese Vegetable Stir-Fry
Million-Dollar Dip
Parsley Scallion Hummus Pasta
Texas Caviar
Sour Cream and Green Onion Red Potato Salad
Egg Fried Rice (Gyeran Bokkeumbap)
Mexican Tortilla Roll-Ups
Chilled Tofu with Scallions and Soy Sauce
Tuna Poke Bowls
Vegan Taco Meat (Lentil Taco Meat)
Crunchy Quinoa Tabbouleh Salad
Scallion Herb Chickpea Salad
Eggs with Soy Sauce Sauce u0026amp; Scallions
Grilled Steak Salad with Beets and Scallions
Kimchijeon (kimchi pancakes)
Vietnamese Grilled Razor Clams with Scallion Oil
Hawaiian Chicken
Congee Recipe (Chinese Rice Porridge)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a scallion recipe in 30 minutes or less!

Nutrition Facts :

WRAPPED SCALLIONS



Wrapped Scallions image

This is posted in response to requests for scallion recipes. I got this simple recipe from my MIL. Looks great on a veggie platter and is addicting. Warning: very easy to make. If you like onions you will love this.

Provided by Margo59

Categories     Onions

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 3

2 bunches scallions, trimmed,leaving the green tops
1 (8 ounce) package cream cheese, softened
2 1/2-5 ounces buddig deli roast beef or 2 1/2-5 ounces ham (or thin sliced lunch meat)

Steps:

  • Wash and trim the scallions.
  • I leave about half of the dark green portion of the scallion.
  • Take about 1 tablespoon of the softened cream cheese and form it around the lower half or 2/3rd's of the scallion.
  • Wrap with one piece of the sliced meat.
  • Depending on the length of the scallion, I sometimes fold the meat in half.
  • Chill in frig and serve on a veggie platter.
  • Note: I count the number of scallions and just judge how much cream cheese and meat slices I will need.
  • Cooking time is chill time in frig.

SCALLION EGG WRAP



Scallion Egg Wrap image

This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Provided by Genevieve Ko

Categories     breakfast, brunch, main course

Time 5m

Yield 1 wrap

Number Of Ingredients 8

2 large eggs
Kosher salt
1 (8-inch) flour tortilla
1 tablespoon vegetable oil
1 scallion, thinly sliced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro (about 4 sprigs)
1 tablespoon Chinese pickled mustard greens (optional)
Hoisin sauce, chile paste and sesame seeds, for serving (optional)

Steps:

  • Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
  • Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
  • Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
  • If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS



Fried Catfish With Pepper-Wrapped Scallions image

Provided by Elaine Louie

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

48 ounces corn or peanut oil
1 1 1/2-pound catfish (striped bass or flounder may be substituted), cleaned, head and tail left on
1 red chili pepper, about 1/2 inch across and 4 inches long
8 scallions, white part only, cut into 2-inch lengths
2 bunches cilantro, stems trimmed and discarded
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

Steps:

  • In a skillet or deep fryer, heat oil to 450 degrees.
  • Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
  • Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
  • Place the cilantro on a serving platter.
  • Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
  • When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
  • Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
  • In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 35 grams, Carbohydrate 5 grams, Fat 47 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1060 milligrams, Sugar 2 grams, TransFat 0 grams

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE



Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce image

The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.

Provided by JAYDA

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 35m

Yield 2

Number Of Ingredients 8

2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
½ cup whipping cream
2 green onions, finely chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
  • Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
  • Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
  • Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 24.7 g, Cholesterol 157.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 33.9 g, SaturatedFat 22 g, Sodium 367.5 mg, Sugar 1 g

ZUCCHINI-WRAPPED SCALLOPS



Zucchini-Wrapped Scallops image

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange zest
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

Steps:

  • In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.

Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

BACON-WRAPPED SCALLOPS



Bacon-Wrapped Scallops image

When I'm looking for more special appetizer, this is the recipe I reach for. I've also served these savory scallops for dinner.-Pamela MacCumbee, Berkeley Springs, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 20 appetizers.

Number Of Ingredients 4

20 fresh baby spinach leaves
10 uncooked sea scallops, halved
10 bacon strips, halved widthwise
Lemon Wedges

Steps:

  • Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on baking sheet or broiler pan. , Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Remove toothpick. Squeeze lemon over each. Serve immediately.

Nutrition Facts : Calories 145 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 206mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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