Bacon-Wrapped Scallops (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I'm posting this because I want to have it in my books to try. I love scallops and saw this on her show today. I have not tried yet, so if anyone does let me know how it worked. Ingredients:
6 large sea scallops, cut into quarters |
1/4 cup teriyaki sauce |
48 slices water chestnuts |
24 slices pickled ginger |
12 slices bacon, thickly sliced and cut in half |
24 toothpicks |
Directions:
1. Preheat oven to 450ºF.
2. Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
3. While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
4. Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower – you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
5. Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
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