Monday, September 19, 2011

Scallops Wrapped in Bacon

We went to my in-laws on Sunday afternoon to visit, watch football, and meet their tiny 8 week old puppy.  I brought scallops wrapped in bacon for an appetizer, and then in all the excitement (playing with the tiny puppy and inhaling scallops), I completely neglected to take a photograph.  I'll share the recipe, and you'll have to imagine what they look like.  Instead, you can see pictures of the puppy. 

Scallops Wrapped in Bacon
makes 24
3/4 cup maple syrup
1/4 cup soy sauce
1 Tablespoon Dijon mustard
12 large sea scallops, cut in half
12 slices bacon, cut in half width-wise
2 Tablespoons brown sugar
24 toothpicks

Make the marinade for the scallops by whisking together the maple syrup, soy sauce and mustard.
Put halved scallops in a bowl, and refrigerate in the marinade for at least an hour.
Preheat oven to 375 degrees.
Put cut slices of bacon on a lined baking sheet and cook for about 10 minutes.  You only want to par cook the bacon so it's still very easy to bend.  The reason for this step is that scallops bake faster than bacon, so the end result could be overcooked scallops (bad) or undercooked bacon (worse). 
Wrap each piece of bacon around a scallop and secure with a toothpick.
If you are preparing these in advance, set aside at this step and drizzle with the remaining marinade until you are ready to bake.
If you are ready to serve, sprinkle with brown sugar and bake for 15 minutes at 375 until both scallops and bacon are cooked. 

Try to keep the puppy away from the bacon.


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