Yesterday, I read an article about the top 10 “foolproof” appetizers for the holidays. Bacon Wrapped Scallops was rated as number 1. I’m not sure that I agree with that, unless you traditionally make it year after year. Scallops cook faster than bacon, that’s where the challenge lies. If you prefer your bacon a little on the crisp side, then it has to be partially cooked before wrapping, or the scallops will overcook and become rubbery. Timing is everything for this recipe. Other than that, it is a simple appetizer to put together. I enjoy a sweet and spicy combo; so, I sprinkled a little brown sugar on the bacon wrapped scallops, then served with a Cilantro-Chili Mayo, which was out of this world. I hesitate to describe it as spicy, because we just found it to be enormously flavorful, not overpowering in heat. But, I think this is one of those sauces that gets hotter the longer it “melds” in the refrigerator. And, the bacon wrapped scallops were blissfully light and delicate, with just a hint of sweetness.
Most cooks will tell you to buy “dry-packed, no water added” scallops. (I’ve yet to find a local grocery store where that option is available here, so I just thoroughly dry my scallops after washing.)
Prepare Cilantro-Chili Mayo. In small bowl, combine mayonnaise, chili paste, juice of 1 lime and 2 Tablespoons chopped cilantro. Stir well. Cover and refrigerate until ready to serve.
Preheat broiler. Put oven rack on highest shelf (about 4 to 5 inches from broiler coils).
Cut the bacon strips in half crosswise. Partially precook your bacon. I put 5 slices (10 half pieces) on a plate covered with a paper towel and microwaved for one minute. If you prefer, you can cook in a skillet for about 2 to 2-1/2 minutes. You want the bacon cooked enough to start rendering off the fat, but still be pliable enough to wrap around the scallops. Set bacon aside until cool enough to handle.
Wash scallops. Remove side muscle (if existent, most purchased scallops already have side muscle removed). Set on paper towels to dry. Pat tops thoroughly with paper towels to dry completely.
In small bowl, add about 4 Tablespoons brown sugar.
Wrap bacon around scallop. Depending on the size of the scallops, the bacon might not fit all the around. It’s better to be short-changed with the bacon, than to use a larger slice of bacon and have to overlap. Use a toothpick to secure bacon to scallop. When all scallops are wrapped in bacon, sprinkle a little brown sugar over the bacon side of the scallop (about 3/4 to 1 teaspoon per scallop).
Place wrapped scallops on rack in broiler pan. Sprinkle top of scallops with sea salt and black pepper, to taste. Broil 8 to 10 minutes on one side. Keep a close eye on the scallops, in case you have to turn them sooner. Using tongs, turn scallops and cook additional 8 to 10 minutes on the other side, or until scallops are opaque throughout.
The next time, I might baste the scallops first with a little garlic infused melted butter. Then sprinkle on the brown sugar. The brown sugar did not make the scallops overly sweet; it just gave them a hint of sweetness and the Cilantro-Chili Mayo was the perfect accompaniment!
BACON WRAPPED SCALLOPS WITH CILANTRO-CHILI MAYO
Source for Dipping Sauce: Tyler Florence, Food Network
Posted by: www.meldingmagic.com
INGREDIENTS:
- 1-1/2 pounds large sea scallops
- 1 pound (or less) bacon (1/2 of a slice per scallop)
- Sea salt and freshly ground black pepper
- 4 Tablespoons light brown sugar
Cilantro-Chili Mayo:
- 1 cup mayonnaise
- 1/4 cup Sambal Oelek Chili Paste (or substitute Sriracha sauce)
- Juice of 1 lime
- 2 Tablespoons chopped cilantro, plus more for garnish
DIRECTIONS:
1. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir
well and refrigerate until ready to use.
2. Preheat broiler. Put oven rack on highest shelf (about 4 to 5 inches from broiler coils).
3. Cut bacon slices in half crosswise. In skillet (or microwave), partially precook bacon, until bacon starts
to render off fat, but is still pliable (about 1 minute in microwave, or 2 to 2-1/2 minutes in skillet). Set
bacon aside to cool.
4. Wash scallops. Remove side muscle (if existent, most purchased scallops already have side muscle
removed). Set on paper towels to dry. Pat tops thoroughly with paper towels to dry completely.
5. Put brown sugar in small bowl. Wrap a bacon half around each scallop, securing with a toothpick.
Sprinkle bacon side of scallop with a little brown sugar (3/4 to 1 teaspoon per scallop).
6. Place scallops on rack of broiler pan. Season with sea salt and black pepper.
7. Broil 8 to 10 minutes on one side. Keep a close eye on the scallops, in case you have to turn them
sooner. Using tongs, turn scallops and cook additional 8 to 10 minutes on the other side, or until
scallops are opaque throughout.
