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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...

  1. f
    FriedClamFanatic Feb 12, 2013 12:19 PM

    this is one of my favorite recipes. I use thick bacon and cook similar to what is discussed there. I also often substitute some Schezuan seasoning for the Cajun

    http://allrecipes.com/recipe/spicy-ba...

    1. t
      treb Feb 12, 2013 12:24 PM

      Thin bacon, pre but not fully cooked. Finish the scallop's and bacon in the oven. Optional, serve with pure maple syrup.

      2 Replies
      1. re: treb
        hotoynoodle Feb 12, 2013 12:49 PM

        maple syrup on scallops? that made me shudder.

        yes, parcook the bacon and yes you can do this and wrap the scallops ahead of time to refrigerate before cooking.

        1. re: hotoynoodle
          THoey1963 Feb 12, 2013 01:06 PM

          Thanks!

      2. THoey1963 Feb 12, 2013 12:32 PM

        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.

        1. a
          AtlanticO Feb 12, 2013 01:13 PM

          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.

          1. SWISSAIRE Feb 12, 2013 01:14 PM

            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.

             
            1. coll Feb 12, 2013 01:15 PM

              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.

              1. Terrie H. Feb 12, 2013 02:08 PM

                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.

                1 Reply
                1. re: Terrie H.
                  f
                  FriedClamFanatic Feb 13, 2013 07:25 AM

                  oooh.the prosciutto idea is a winner

                2. THoey1963 Feb 14, 2013 12:12 PM

                  Thick bacon, par-baked at 350 for about 7 mins and they turned out great on the grill:

                   
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