Teriyaki Bacon Wrapped Scallops Recipes

QUICK TERIYAKI SCALLOPS WRAPPED IN BACON RECIPE

Steps:

• Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator. Preheat the broiler. Wrap each scallop with just enough bacon to wrap around fully without overlapping (it's best to stretch the bacon fairly thin-it will crisp up easier that way). Thread a toothpick through the bacon and scallop to secure. Brush with a bit more of the teriyaki marinade, then place in the oven 6" beneath the broiler. Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Preheat oven to 450ºF.
• Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
• While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
• Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
• If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
• Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
• The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
• Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
• Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

BACON WRAPPED SCALLOPS

Steps:

• Cut bacon strips in half.
• Wrap a piece of bacon around each scallop; secure with toothpick.
• Arrange the wrapped scallops on a baking sheet.
• Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
• In small skillet, melt butter; add garlic and saute 1 minute,.
• Add broth and bring to a boil.
• Cook 2 minutes.
• Place scallops in large bowl; pour broth over, Gently toss to coat.

BACON-WRAPPED SCALLOPS WITH PEAR SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Meanwhile, in a small saucepan, combine the preserves, soy sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened., Wrap a bacon strip around each scallop; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, cook bacon-wrapped scallops in oil over medium-high heat for 5-7 minutes or until scallops are firm and opaque, turning once. Serve with pear sauce.