Recipe

Bacon-wrapped Ginger Soy Scallops Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year ago This wonderful recipe from Fine Cooking Magazine disappeared so fast it was like watching a magic trick. Prep:20m Cook:30m Servings:46	Trigger
	bacon ginger soy sauce

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup soy sauce

1 Tbs. dark brown sugar

1-1/2 tsp. minced fresh ginger

6 very large “dry” sea scallops (8 to 10 oz. total)

8 oz. can sliced water chestnuts, drained

12 slices bacon, cut in half crosswise

Directions

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

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Comments

lacrenshaw 1 year ago said:
Mmmmmmmmmmmmmmmmmmmmmichael, you have out done yourself! Five.
Lorraine

rottman 1 year ago said:
Yummmmmiieee. These are my next appetizer. Thanks.

juels 1 year ago said:
I'm not surprised it dissapeared so fast! That looks and sounds mouthwatering! You are on a simple, but delicious recipe posting today. Loving all your recipes, they are all great for the holidays! You get all the flags!

boofie 1 year ago said:
Wonderful recipe Michael! I think today scallops are my favorite shellfish, and they pair so well with these flavors. A beautiful and delicious starter for any dinner or party!

Your dearest Boof

minitindel 1 year ago said:
Now michael if i liked seafood this would be it it looks wonderful but i know my 2 sons will love it i am sending it to there wives hahaha

five

tink

chihuahua 1 year ago said:
Oh my heavens Michael. You stopped me on my tracks with this one. I love scallops and this recipe is so easy! Many thanks.

Chichi

luisascatering 1 year ago said:
Fine Cooking is one of my favorite places to get recipes too. I'm also a fan of bacon wrapped things ;-)

lunasea 12 months ago said:
Anything wrapped with bacon is delicious. However, scallops wrapped in bacon really gets my attention. Two of my favorite food friends - married in flavor. Too bad there's none left for me. I guess I'll make and scarf down my own. Heh.

Great recipe, Michael. High 5 and thank you! :) Vickie

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