Bacon Wrapped Scallops
1 lbbacon, cut in half crossways (use low sodium bacon since scallops are salty)
1 lbgiant sea scallops or 2 pounds small sea scallops, rinsed
1/2 cextra virgin olive oil
1/2 cdry italian vermouth
2 Tbspfresh parsley, minced
1 tspgarlic powder
1 tspground black pepper
1/2 tsponion powder
How to Make Bacon Wrapped Scallops
- Wrap one bacon piece around each scallop, if necessary securing with a wooden toothpick, or you can secure them on kabob skewers.
Place wrapped scallops in a baking dish.
- Combine olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl, mixing well.
Pour over the scallops.
Cover and refrigerate at least 4 hours. (Marinating overnight or up to 8 hours gives best results)
- Remove scallops from marinade. Arrange on broiler pan and broil, 4 inches from heat 7 to 10 minutes or until bacon is brown.
Turn over and brown other side for about 5 minutes.
Remove wooden toothpicks or from skewers, arrange on platter lined with greens. Garnish as desired. **these can also be done on the grill**
To serve just slide them off the skewer or toothpick and serve with fancy toothpicks.
You can also double this recipe-it still comes out really well.