Bacon-Wrapped Scallops

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

These sound like a great appetizer to have in the freezer for a quick fix when you have unexpected company.

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serves 8
prep time 30 Min
cook time 10 Min
method Bake

Ingredients

  •   1 lb
    ocean scallops (fresh or frozen, 21-30 count)
  •   1/2
    fresh lemon, squeeze for juice
  •   1 1/2 lb
    bacon (1 slice for every 2 scallops, cut in half)
  •  
    non colored toothpicks

How To Make

  • 1
    If using frozen scallops, defrost. Rinse fresh scallops well and pat dry with paper towel.
  • 2
    Place scallops in bowl with lemon juice.
  • 3
    To par-cook bacon, place on parchment-lined baking sheet and bake in 350-degree oven until fat starts to dissipate, about 8 to 10 minutes.
  • 4
    Drain on paper towels.
  • 5
    When bacon is cool, wrap one scallop in strip of bacon and secure with toothpick.
  • 6
    Flash-freeze assembled scallops by putting on baking sheet or foil - making sure scallops don't touch - and cover lightly with plastic.
  • 7
    When completely frozen, transfer to container for more compact freezing.
  • 8
    Before serving, defrost scallops in refrigerator for about 20 minutes and then bake on parchment-lined baking sheet in 350-degree oven for 5 to 10 minutes or until scallops flake with fork.
  • 9
    Serve warm.
  • 10
    Makes approximately 25 scallops.
  • 11
    Per serving (per scallop): 34 calories; 2 g fat (0.5 g saturated fat; 53 percent calories from fat); 0.5 g carbohydrates; 7 mg cholesterol; 114 mg sodium; 3 g protein; 0 g fiber.

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