BACON WRAPPED SCALLOPS WITH SPICY MAYO
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield about 20 to 25 appetizers
Number Of Ingredients 10
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.
SPICY BACON-WRAPPED SCALLOPS
I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.
Provided by Ashley Robinson
Categories Appetizers and Snacks Spicy
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
- Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
- Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 3.1 g, Cholesterol 54.4 mg, Fat 10.9 g, Protein 21.1 g, SaturatedFat 2.9 g, Sodium 683 mg
SOUS VIDE SCALLOPS (BACON-WRAPPED SCALLOPS) RECIPE
Provided by á-14014
Number Of Ingredients 4
Steps:
- Wrap each scallop with one slice of bacon. Put the scallops in a single layer in the vacuum bag. Add thyme and chopped shallots. Seal under vacuum in a plastic bag according to the manufacturer's instructions (I used Foodsaver). *For regular scallops, just season with salt and pepper and seal them in the bag* For medium rare scallops (preferred), cook at 125 °F (52 °C) in a water bath for about 20-40 minutes. For medium scallops (still delicious), cook at 140 °F (60 °C) in a water bath for about 20-40 minutes. The benefit of cooking at 140 °F is that you can cook it with other items (such as chicken breast) that need to be cooked at that temperature at the same time. Remove the scallops from the bag, dry well with paper towels, and briefly sear in a pre-heated grill pan on high heat just until nicely browned. Serve!
SOUS VIDE SCALLOPS WITH GARLIC AND LEMON BUTTER
Steps:
- Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes.
- Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method.
- Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.
- Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.
- Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish.
- Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 8.9 g, Cholesterol 70.8 mg, Fat 22.2 g, Fiber 0.3 g, Protein 12.3 g, SaturatedFat 9.5 g, Sodium 547.5 mg, Sugar 0.5 g
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