Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called “scallop” which is white and meaty, and the roe, called “coral”, which is red or white and soft. Today we will just be working with the scallop. Â This is a very simple yet elegant dish that always pleases your guests.
What you will need:
1 Pound of Large Bay Scallops
1 Package of Thick Sliced Peppered Bacon
Toothpicks or Bamboo Skewers
Soak your toothpicks in water for approximately 15 minutes before beginning. This will prevent your toothpick ends from burning under the broiler. Â Rinse your scallops and drain the excess water. Â Lay a strip of bacon flat on a dish or paper towelÂ Â and tightly roll your scallop up. Â I use a very thick cut peppered bacon as it adds the most flavor. Â Poke a toothpick through the entire finished piece to hold everything in place. Â Place the completed rolls on a broiling pan and insert into oven. Â Broil on a low setting for approximately 15-20 minutes flippingÂ occasionallyÂ or until you reach the desired crispiness of the bacon and the scallop has a nice golden tan. Â I usually brush mine with one of the following sauces during the cooking process:
-Your Favorite BBQ Sauce
-Equal Parts Honey andÂ Sriracha for a Spicy Kick
-Equal Parts Honey and Teriyaki Sauce
Serve these babies up at your next party and see the kind of rave reviews they get. Â It’s good to share with your friends, don’t be so “Shellfish!!” LOL All of the items needed for this recipe including the thick peppered bacon are obtainable at Wholey’s Seafood in the Strip Disrtict. Â Call my good friend Bob Wholey aka Shukakahn and ask his what the deal of the day on scallops is! Tell him Isaac from Faded sent you and he will tell you I am the best.