Balsamic Soaked Bacon Wrapped Scallops Recipes

EASY BACON WRAPPED SCALLOPS WITH BALSAMIC MAYO SAUCE

Steps:

• Arrange bacon slices in a single layer on a large pan, working in batches if the pan isn't large enough to hold all at once. Cook over medium heat until the bacon is browning but still soft and pliable for wrapping, 5 to 10 minutes after the bacon starts to sizzle. Transfer the bacon to a paper towel to drain and cool.
• Prepare 6 toothpicks and an oven-safe rack on top of a baking sheet.
• Use paper towels to pat the scallops dry. Wrap each scallop with one bacon slice, securing with a toothpick. Place the wrapped scallops on the baking sheet. If the width of the bacon slices is much larger than the scallops, trim with scissors for a better fit.
• Brush the top of each wrapped scallop with bacon drippings from the pan. Sprinkle black pepper. Lastly, drizzle lemon juice on top.
• Set the broiler on high, broiling until the scallops are cooked through, about 10 minutes. Optionally, flip the scallops to crisp up the bacon on the other side, about 5 minutes.
• While the scallops are broiling, combine both sauce ingredients in a small mixing bowl, stirring until smooth.
• Top the bacon wrapped scallops with sliced scallions, and serve with the balsamic mayo sauce for dipping.

SCALLOPS ONE - TWO - THREE

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.

SCALLOPS WRAPPED IN BACON

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.