Bacon Wrapped King Oyster Sea Scallops Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
• Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Steps:

• Preheat oven to 375°F.
• Slice mushroom stem width-wise into 1-inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
• Wrap half a slice of bacon around each round and secure with a toothpick.
• Bake on foil-lined baking sheet for 35 to 45 minutes, or until bacon starts to crisp. Turn once halfway through.
• Sprinkle with sea salt just before serving.

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.

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Meanwhile, in a small saucepan, combine the preserves, soy sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened., Wrap a bacon strip around each scallop; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, cook bacon-wrapped scallops in oil over medium-high heat for 5-7 minutes or until scallops are firm and opaque, turning once. Serve with pear sauce.