I mean really. How could something so simple be so good? How could two completely different flavors blend together so perfectly that you automatically close your eyes and savor every bite? Scallops can be expensive so I don't buy them by the pound....that seems too scary when you see the price on the little sign in the seafood case. I simple ask if they can pick out 10 large fresh scallops for me....enough to feed two people a nice dinner with a first course of soup and a wonderful salad.
Bacon Wrapped Scallops
1 pound center cut bacon (I like to use Applewood smoked bacon)
10 large sea scallops, rinsed
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse and pat scallops dry with paper towels. Cut bacon slices in half crosswise.
Roll a piece of bacon around each scallop and secure with wooden toothpick or skewer. Place on parchment lined baking sheet.
Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp. Remove from oven and take out skewers or toothpicks and serve.
Quick Sauce (optional)
1 cup ketchup
1/3 cup packed light brown sugar
1/2 cup white vinegar
In a saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved. Dip bacon-wrapped scallops in sauce and serve.
Photography is the property of and copyrighted to ©Welcome Home.
Post a Comment
Note: Only a member of this blog may post a comment.