Bacon wrapped scallops

Unknown

Can these be cooked a day ahead, and how would one transport them the following day - for a long three hour ride? Impossible? If not impossible, how does one reheat them?[p]Thanks![p]

mad max beyond eggdome

Bear Country Woman,
you could cook them a day ahead and refrigerate them, transport in a cooler, heat up in an oven. ..one thought for you, try wrapping them in prociutto instead of bacon. ..flavor is great, and the prociutto may have better texture/consistency the next day than bacon. . ..just my 2 cents... .

California Sooner

Bear Country Woman,[p]I haven't tried reheating them but I wouldn't think it would be a problem as long as you didn't cook them anymore as you reheat and turn them tough. I second mad max's idea too. I used prociutto with my scallops a week ago and they were wonderful.[p]Jim

fishlessman

Bear Country Woman,
you can partially cook thin bacon and wrapp the scallops after chilling the bacon. however you are going to reheat the scollops will cook them. a few minutes on the grill, a broiler, in the oven. scollops cook fast and are better served slightly undercooked than overcooked. reheating cooked scallops will only overcook them. one of the best ways to serve scollops at a party is with a hot oil fondu setup. simply let the guests fry their own at the bar and serve some dipping sauce. we set up the fryer and have shrimp, scollops, and cooked lobster on ice.

Car Wash Mike

<p />Bear Country Woman,
I agree with Max, use procuitto if you can find some. Great flavor. When they are finished, I dip in butter/raging river mixture. Maybe you could drizzle some on when reheating.[p]Mike

Unknown

Car Wash Mike,
Hi Mike,
Have you used procuitto on the ABT's?
Darian

Car Wash Mike

<p />Photo Egg,
No, I have needed to 2. My thinking was procuitto would cook quicker with scallops. Since I started cooking my ABT's indirect/raised grid at 400 with bacon, the bacon turns our real crisp. I do let the bacon set at room temp for 1 hour and stretch real thin when wrapping.[p]Might give it a try though.[p]Mike

Unknown

Car Wash Mike,
Those look great.
I have never cooked on raised grid. Will sure do it next time.
I have a friend that uses pickeled jalapenos peppers instead of fresh.
They claim they are great but it seems to me they would be mush.
No matter how many I cook they always get polished off.
Only problem is that some times the main dish never gets touched...

Tujax

<p />fishlessman,
Sounds like a great seafood fest at your place!! What time?

Unknown

Now I'm wondering if I should just take them and do them in the oven when we get there. I wanted a little bit of smoke flavor, but guess I need to rethink this whole thing. Thanks for all the suggestions. Sounds like prociutto is the way to go. Hadn't thought about the scallops overcooking while the bacon undercooks or becomes too crispy.

YB

Bear Country Woman,
I cook them frozen and when the scallops are done so is the bacon.
Larry