These sound like a great appetizer to have in the freezer for a quick fix when you have unexpected company.
prep time30 Min
cook time10 Min
ocean scallops (fresh or frozen, 21-30 count)
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
If using frozen scallops, defrost. Rinse fresh scallops well and pat dry with paper towel.
Place scallops in bowl with lemon juice.
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.
Drain on paper towels.
When bacon is cool, wrap one scallop in strip of bacon and secure with toothpick.
Flash-freeze assembled scallops by putting on baking sheet or foil - making sure scallops don't touch - and cover lightly with plastic.
When completely frozen, transfer to container for more compact freezing.
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.
Makes approximately 25 scallops.
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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