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These bacon-wrapped scallops can be battered and fried, sauteed, or broiled, and are ideal for pasta, salads, and a variety of other applications. These large scallops are perfect as an appetizer or as the center of your plate.
Cooking Instructions:
These bacon-wrapped scallops can be battered and fried, sauteed, or broiled, and are ideal for pasta, salads, and a variety of other applications. These large scallops are perfect as an appetizer or as the center of your plate.
Cooking:
Thaw in the refrigerator for 24 hours prior to cooking. Once thawed, scallops dry with paper towels then skewer them with a pre soaked wooden skewer. Going through the bacon and scallops from the sides, making sure the flat sides of the scallops are showing.
Heat grill up to 400°F, using a pastry brush or basting brush, spread a thin layer of oil on each side of the scallops. Or for added flavor, use brown butter.
Season scallops with salt and freshly ground pepper, (you can also brush on a premade liquid marinade and skip the oil step).
Place scallop skewers on a preheated grill, and cook for 4-5 minutes. Flip the skewer and repeat on the other side. Do not overcook the scallops, otherwise it will be tough and rubbery.
Optional: Brush on more brown butter or marinade after you take off the grill.
These can also be steamed, broiled, sauteed, baked or fried.
Serving Suggestions:
A side of grilled summer vegetables or fresh salad.
