Grilled Bacon Wrapped Scallops
- 12 fresh scallops
- 12 slices, streaky bacon
- 3 tablespoons, dark soy sauce
- 1 tablespoon, mirin
- 1 teaspoon, sugar
- 1 tablespoon, sesame oil
- 1 tablespoon, fish sauce
- 1 tablespoon, oyster sauce
- 1 teaspoon, fresh garlic (thinly sliced)
- 1 teaspoon, garlic (minced)
In a small bowl, combine together the dark soy sauce, mirin, fish sauce, oyster sauce, minced garlic, ginger slices, sesame oil, and sugar. Into this mixture add the scallops and toss them so that each piece is well-coated in this mixture. Allow the scallops to marinade in this mixture for half an hour. In a small skillet, cook the bacon until it is slightly golden brown but is partially cooked. Remove the bacon from the skillet and keep it aside. Now, remove them from the soy marinade and wrap each piece with a piece of bacon. Secure it with a toothpick and then grill it until the bacon turns crispy and the scallops are cooked thoroughly. Serve them with lemon butter and a sprinkling of chopped parsley.
Baked Scallops Wrapped in Bacon
- 12 medium scallops
- ¼ cup, chopped sun-dried tomatoes
- ¼ cup, extra-virgin olive oil
- 2 tablespoons, basil leaves (chopped)
- 1½ tablespoons, balsamic vinegar
- ¼ teaspoon, freshly ground black pepper
- 2 tablespoons, pitted black olives (chopped)
- ¼ teaspoon, salt
Combine the sun dried tomatoes, basil, olives, and olive oil in a food processor and process until you get a thick paste. Rub the scallops with salt and pepper and add the tomato and olive oil mixture to it. Let them marinade in this mixture for about half an hour. Wrap each piece with a bacon strip and place all the pieces in a greased baking tray. Bake them in a moderately hot oven for 10-15 minutes until the bacon is crisp and the scallops are firm. Serve them with a drizzle of balsamic vinegar.
Classic Bacon Wrapped Scallops
- 12 scallops
- 12 bacon slices
- Juice of 1 lemon
- 4 tablespoons, butter (melted)
- 2 tablespoons, minced garlic
- ¼ teaspoon, salt
- ¼ teaspoon, pepper
- 12 bamboo skewers
Wrap the bacon over the scallops one by one and keep them aside. Soak the bamboo skewers in a bowl of water and then thread each scallop wrapped in bacon, through the skewer.
In a small bowl, add the melted butter, salt, pepper, lime juice, and minced garlic and mix them well. Lightly brush this mixture over the bacon wrapped scallops and place them on a hot grill. Grill the scallops for two to three minutes on one side and then rotate to sear on the other side. When the scallop is browned evenly on both sides remove from grill and serve immediately.