Simple Scallops Wrapped In Bacon Recipes

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:

• Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
• Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
• To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

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.

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.

Steps:

• Defrost Scallops in fridge.
• once defrosted, rinse scallops well under cool water. Then sit out each scallop on paper towels to absorb excess water. Turn each scallop over so each side is dried off.
• Next, Take one slice of bacon that is halved and one scallop and wrap around the circumfrence of the scallop. Secure with one tooth pick. Continue until each scallop has been wrapped. Place scallops on broiler pan with enough room between each one so they do not bump into each other.
• Set Oven on Broil with oven rack placed on top of oven in broiling position.
• Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough. Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper.
• Place broiler pan in oven on top rack for 4 minutes.
• Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes.
• Serve while still hot.

Steps:

• In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing 8 of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.

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.