Teriyaki Bacon Wrapped Scallops Recipes

QUICK TERIYAKI SCALLOPS WRAPPED IN BACON RECIPE

Steps:

• Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator. Preheat the broiler. Wrap each scallop with just enough bacon to wrap around fully without overlapping (it's best to stretch the bacon fairly thin-it will crisp up easier that way). Thread a toothpick through the bacon and scallop to secure. Brush with a bit more of the teriyaki marinade, then place in the oven 6" beneath the broiler. Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.

BACON WRAPPED SCALLOPS

Steps:

• Rinse and pat your scallops dry, place in a medium stainless steel mixing bowl
• Add soy sauce, maple syrup, mustard and garlic paste and mix together
• Place in a glass container with a lid and put in the refrigerator for 30 minutes, stirring once at 15 minutes
• Preheat oven to 375
• Line a jellyroll pan with foil, lay the bacon on the foil and bake for 8 minutes
• Remove bacon onto a paper towel and blot the grease off
• Re-line the jellyroll pan with foil
• Cut the bacon in half and wrap a scallop in each half. Secure with a toothpick and line the wrapped scallops on the pan. Bake for 8 minutes and turn scallops and continue to bake for 7 more minutes
• Place all the bacon wrapped scallops on a platter
• Plate
• Eat
• Smile
• Enjoy

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Preheat oven to 450ºF.
• Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
• While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
• Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
• If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
• Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
• The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
• Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
• Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.