Bacon Wrapped Scallops

Wednesday, October 26, 2011

I've said it before, and I'll say it again. Fish is your friend! Fish is so easy and fast to make, you should keep it stocked as a go-to item when you're in a time crunch for meals.
Scallops, shrimp, and lobster are probably my favorite underwater bugs. The problem with scallops and shrimp is they can be a little tricky to cook. Undercooked they can be unpalatable (well, except for cocktail shrimp), overcooked and you're chewing on rubber. The trick is simply to pay attention to the clock and stay nearby and alert.
This basic bacon wrapped scallop is a cinch to throw together and have on the table in less than 45 mins (that includes prep time!).

What you'll need:

scallops (preferably wild caught)
uncured bacon
brown sugar (optional)
vegetables (optional, but encouraged. We like to use peppers, summer squashes, and onions)

Preheat oven 350F

Make sure you scallops are defrosted. If you forgot to take them out, run them under some very warm water for just a minute or two until they are pliable. Pat dry.

Open bacon, and slice into thirds.

Wrap bacon around scallop and skewer. You may choose to add vegetable in between each scallop

Place on baking sheet lined with tinfoil. At this time, you may sprinkle on some brown sugar if you desire.

Place in oven for 30 mins, undisturbed. Brace yourself for the smell of intense deliciousness!

Scallops should be soft and buttery, but not raw. The bacon should be slightly chewy.

Here's an example of bacon wrapped scallops with veggies:

Tuck in, dudes!


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