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Scallop Bombs!

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LongboardR
LongboardR Posts: 101
edited August 2012 in EggHead Forum

One of my wife’s favorite seafood dishes is scallops, so last night I had the see if I could improve. I decided to change up the recipe. Not sure what to call it (Scallop bombs come to mind!) but made Apple wood bacon wrapped Scallops with a Lemon-Rosemary Aioli drizzle.  They were pretty awesome. Wrapped 12 U-10 scallops with smoked cured bacon , Aioli was a scratch recipe of Duke Mayo, fresh pulled Rosemary, evoo, red wine vinegar, garlic and lemon juice (sorry no measurements…just eye balled it and taste tested), topped off with a little browned breadcrumbs and romano cheese combo. Served with cold lemon risotto and grilled veggies.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

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  • GooseEgg53
    GooseEgg53 Posts: 12
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    Any issues with the scallops being done and the bacon not being fully cooked?

     

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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Sounds perfect! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • LongboardR
    LongboardR Posts: 101
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    You bring up a good question GooseEgg53 and I think its a trick to get the bacon completely done yet not over cooking the scallops. I went a little lower and longer. I did not get the crispness on the bacon but the scallops were just right. I may try a thinner cut on the bacon next go around. Still were outstanding. 
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  • MikeP624
    MikeP624 Posts: 292
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    When i do bacon wrapped seafood (shrimp or scallops) i usually precook the bacon a little bit in the oven.  This allows the bacon to crisp up without killing the scallops

     

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  • Logger
    Logger Posts: 309
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    I use a slightly thinner bacon (that I make and slice for scallops and shrimps) to make sure everything cooks evenly.  I also, partially freeze my scallops before wrapping because I've found out that trying to wrap a slick scallop with a slick piece of bacon can be challenging.  Anyway, that's what works for me.
    OKC area  XL - Medium Eggs
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  • GooseEgg53
    GooseEgg53 Posts: 12
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    I use a slightly thinner bacon (that I make and slice for scallops and shrimps) to make sure everything cooks evenly.  I also, partially freeze my scallops before wrapping because I've found out that trying to wrap a slick scallop with a slick piece of bacon can be challenging.  Anyway, that's what works for me.

    Will give that a try...Thanks Logger!


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