Bacon Wrapped Scallops
- THoey1963 Feb 12, 2013 12:07 PM
For my wife's BDay / Valentines day dinner, I am going to grill some ribeyes and veggies (mushrooms, onions, and zuchini). I wanted to also do some bacon wrapped scallops. In the past when I have made these, they just haven't came out as I wanted them.
So, what's your technique? Thick or thin bacon? Par-bake the bacon? What size scallops?
Thanks in advance for your suggestions...
Thanks for the suggestions. Wife likes savory to spicy, so the sweet syrup is out. I was thinking a little cajun or cayenne seasoning, just enough to give it a little zing.
I will pre-cook the bacon. Last time it was kinda limp and not pleasing.
Can I pre-roll these up and keep them refridgerated until say 30 prior to cook time? I would think I could. Just not sure with the par-baked bacon.
I would precook the bacon until almost cooked but still limp and pliable. If your wife likes savory a wasabi mixed with a maple syrup is a nice addition. Smear it on the bacon and then wrap the scallop. Another is a Dijon mustard mixed with lemon juice and brown sugar or maple syrup. It is not too sweet as the lemon and mustard cuts it. To simplify things you can also make mixtures of the above and just drizzle over when the scallops are done. The maple syrup does not make me shudder at all. Always a hit with guests.
You can pre-cook, or semi-cook the bacon, wrap it around each scallop (if frozen), and keep them in the freezer until needed.
Or below in the Fridge, but only for a few days.
I would suggest using smoked bacon, and either grilling the bacon-wrapped scallops using two skewers ( to control the scallop spinning ), or oven-baking, or broiling in a pan.
If quality smokked bacon or pancetta is used, no seasoning of the scallop is needed.
Where I used to work, we made it easy and just bought pre-cooked bacon, and they came out perfect. Just an idea, since making your own pre-cooked is definitely doable for two! But that's what I still do to this day.
I have to go with the side for thin bacon - it doesn't overpower the scallop. I also prefer to blanch the bacon for several minutes first, because I don't want the scallops to overcook in order to cook the bacon through. One way to work around this is to use prosciutto instead of bacon.
I tend to baste with a simple mixture - a small dab of barbecue sauce, a drop of sherry and a glug of soy sauce, or replace the barbecue sauce with dijon mustard. Add a little lemon or orange juice.