Bacon Wrapped Scallops
This delicious dish is versatile as an appetizer, an entree, or as an impressive tray of hors d'oeuvres. Two sauces are presented: a Shallot Cream Soy Sauce, best served with this dish as an entree; or a Cilantro Lime Aioli, perfect for dipping as hors d'oeuvres or as an appetizer.
For years, My Number One Fan and I lived near an upscale grocer that routinely had frozen Bacon Wrapped Scallops, which you could buy by the dozen. We frequently ate them as an appetizer with a simple Cilantro Lime Aioli. A few times, we ate them as an entree with a Shallot Cream Soy Sauce and a side of Jasmine rice. Either way is delicious and both sauces are included here for your convenience.
You’ll Need 4-Inch Bamboo Skewers
An important, indispensable kitchen utility ingredient is needed for this dish in order to keep the bacon wrapped around the scallops: a handful of 4” bamboo skewers, soaking in cold water for a half-hour. Don’t be tempted to use toothpicks or wooden skewers. Wood is rougher and softer than bamboo, so it is more likely to burn and more likely to leave behind residual trace fibers. Bamboo is harder and more heat resistant than wood; it’s also smoother and denser and less likely to shed fibers when removed.
Bacon Wrapped Scallops
Ingredients
- 6 large sea scallops as an appetizer or 10 as an entree
- 3-5 thick -cut strips of bacon
- 6-10 4" bamboo skewers
- non-stick cooking spray (like, Pam)
- as an appetizer: Kitchen Tapestry recipe for Cilantro Lime Aioli
- as an entree: Kitchen Tapestry recipe for Shallot Cream Soy Sauce
Instructions
- Soak the skewers in cold water for 30 minutes to prevent them from burning in the oven. Rinse the scallops and pat dry with a paper towel.
- Cut the bacon slices in half and wrap each scallop with a half-strip of bacon, then push them through the skewer. Place the skewed scallops on a sheet pan or cookie sheet lightly sprayed with non-stick spray. Ensure the flat side of each scallop is facing up.
- Pre-heat oven to 400°F.
- Cook the scallops for 20 minutes, and then turn on your broiler.
- Finish the scallops with the direct heat about 6-inches away. Broil for 3-4 minutes per side, or until the bacon is brown and crispy.
- Serve with either the Kitchen Tapestry recipe for Cilantro Lime Aioli or Shallot Cream Soy Sauce.
Notes
- If you're using frozen scallops, thaw them in a colander under cold running water, turning frequently for 20 minutes or so. Pat dray, wrap in paper towels and keep in the fridge until ready to prep for cooking.
Shallot Cream Soy Sauce
Ingredients
- 2 tbsp butter
- 1/2 small shallot, very finely minced
- 1 tbsp finely shredded fresh ginger
- 4 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 1/2 cup heavy cream
- 1/2 tsp paprika
- 1/8 tsp sesame oil
- 6-7 grinds freshly cracked black pepper
Instructions
- Melt the butter in a skillet over medium-high heat.
- Add the shallots and sauté them for about 5 minutes until limp but not caramelized.
- Add the ginger and sauté another minute.
- Add the soy sauce, cream and paprika, blend well, and reduce by 1/4, stirring constantly, about 10 minutes.
- Add the dash of sesame oil and black pepper at the end before serving.
Cilantro Lime Aioli
Ingredients
- 3/4 cup mayonnaise (like, Kraft)
- 1 tsp garlic, minced
- 1/2 tsp onion powder
- 1/4 cup fresh cilantro, finely chopped
- zest of 1 fresh lime
- juice of 1/2 fresh lime
- pinch fine sea salt
- 3-4 grinds freshly cracked black pepper
Instructions
- Mix all the ingredients together in a small mixing bowl.
- Refrigerate covered for two hours before serving.
