Scallop Bacon Brochettes With Dill Horseradish Mayonnaise Recipes

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CARAMELIZED DAY BOAT SCALLOPS WRAPPED IN BACON



Caramelized Day Boat Scallops Wrapped in Bacon image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 2

3 pounds (U-10 size) dry-pack scallops
30 strips bacon

Steps:

  • On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.

SCALLOP BROCHETTES



Scallop Brochettes image

The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)

Provided by Bobbie

Categories     < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sea scallops (fresh or frozen)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce

Steps:

  • Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
  • Place scallops in a plastic bag set in a shallow dish.
  • For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
  • Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
  • Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
  • (Prep time includes marinating time).

Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6

BACON WRAPPED SCALLOPS WITH SPICY MAYO



Bacon Wrapped Scallops with Spicy Mayo image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield about 20 to 25 appetizers

Number Of Ingredients 10

1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced

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.

BARBECUED BACON AND SCALLOP BROCHETTES



Barbecued Bacon and Scallop Brochettes image

Make and share this Barbecued Bacon and Scallop Brochettes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

16 fresh scallops
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon dill seed
salt and pepper, to taste
8 slices bacon
lemon (to garnish)

Steps:

  • Wash and dry the scallops and place in a bowl with the lemon juice, dill seeds, salt and pepper; leave to marinate for 30 minutes, stirring from time to time.
  • Preheat the grill.
  • Remove the scallops from the bowl and reserve the marinade.
  • Cut the bacon rashers in half and roll 8 of the scallops in a piece of bacon.
  • Spear alternative plain and bacon-wrapped scallops onto 4 skewers (2 plain, 2 bacon-wrapped per skewer).
  • Brush with the reserved marinade and grill for 10 minutes, turning occasionally.
  • Serve hot.

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

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