Bacon-Wrapped Ginger Soy Scallops Recipe

How to make it

---

• Set a rack in the upper third of the oven.
• Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack.
• Heat the oven to 450°F.
• In a medium bowl, combine the soy sauce, brown sugar, and ginger.
• If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them.
• Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes.
• Reserve the marinade.
• To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon.
• Put a piece of scallop on top of the water chestnuts.
• Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).
• Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up.
• Drizzle the scallops with the reserved marinade.
• Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.
• From Fine Cooking
• *Note* Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.
• What I do is soak them in water to remove any salt solution for an hour before cooking