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Bacon Wrapped Scallops picture

Bacon Wrapped Scallops

Scallops and bacon are a classic combination, but with the addition of sugar and spices, the dish becomes truly exotic.

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Ingredients

  • 5 tablespoons packed dark brown sugar
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne
  • 12 bacon slices (about 12 ounces)
  • 12 large sea scallops (about a pound)
  • Special equipment:
  • 24 wooden toothpicks or skewers

Makes 24 appetizers

  1. In a small bowl combine the brown sugar, curry powder and cayenne.
  2. Working in batches so as not to crowd the pan, cook the bacon in a large skillet over medium heat until the edges just begin to brown but the bacon is still soft, about 3 minutes per batch.  Transfer to paper towels to drain and cool.  Cut each bacon strip in half width-wise.
  3. If necessary, remove the tough ligament on the side of the scallops.  Cut each scallop in half.
  4. Lightly oil a broiler pan or baking tray.
  5. Arrange the 24 bacon strips on a flat work surface.  Divide the sugar mixture among the slices, spreading it evenly along each strip and pressing to adhere.
  6. Place one scallop half, cut side down, on each strip of bacon.  Wrap the bacon around the scallop and then secure it with a toothpick.  Transfer to the oiled tray, bacon side down.  (Note:  Scallops can be prepared to this point up to 2 hours ahead and kept in the refrigerator.)
  7. Arrange an oven rack 4 to 5 inches from the broiler and heat the broiler.
  8. Broil the scallops, turning once, about 6 minutes total, or until the bacon is browned and the scallops are bright white and opaque.  Serve immediately.

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!

Cymone