Scallops

Unknown

I need some opinions/advice on bacon or prosciutto wrapped scallops. I have seen some recipes for both and need an opinion on which is better.[p]The recipes with raw bacon require a long cooking time which seems to me like it will dry out the scallops. I am worried about whether prosciutto has enough body to stay together during cooking.[p]Who has a guaranteed successful recipe for these critters?[p]Thanks

The Naked Whiz

BostonBaked,
Maybe Stumpbaby can comment on the bacon-wrapped scallops. His at Waldorf weren't dry in the least![p]TNW

StumpBaby

The Naked Whiz,[p]That's on accounta they was wrapped in proscuitto. BTW, Whiz, you may want to update your photos from Waldorf so folks don't think I don't the difference between bacon and proscuitto..the difference is about 4 bucks a pound.[p]Here's a post I made after Waldorf that explains my use of proscuitt vs. bacon...[p]
Posted by StumpBaby on May 10, 2004 at 15:49:03:[p]In Reply to: Re: sea scallop recipe posted by mad max beyond eggdome on May 10, 2004 at 14:07:33:[p]mad max beyond eggdome,[p]Thanks Max. And don't nobody ask what temperature I done cooked them at..I don't think I ever even looked at the dome temp. For grilling, I typically just get a nice hot fire and have at it..throwin caution into the wind. You just gotta know your fire I guess..and know what you're cookin and what the heck it looks like when it's done...don't ask how long I cooked it for either..cause all I did was stopped when they looked done..it's that simple..if'n I had to guess, I'd say it was only a few minutes per side is all.[p]I cooked three batches of scallops, 1 wrapped in proscuitto and sprinkled with Ken Stones Solid Ball, 1 wrapped in proscuitto and sprinkled with Ken Stones Gilded Splinters, and 1 wrapped in carando rosemary ham and dusted with DP Red Eye Express. I like the proscuitto rather then the bacon not only for the flavor (although that in itself is enough reason for me), but also because it cooks up better than bacon, cooks quicker..less flare ups and what not...and you don't gotta worry bout the darned scallops dryin out while your waiting for the bacon to crisp up. Plus, if you like smoke, that proscuitto seems to soak it up like grampas homemade amazing dripless gauze undies soaks up used beer.(you know..there are some things that are much more fun usin than makin..even though gramma sure loves sewin..there is just nuttin like seein grampa make good use of them undies..you just ain't never seen such a big smile as that).[p]One more hint...the first batch I did, stuck a little bit on the grid..next two batches I took the grid out and sprayed it with oil to help the sticking..that worked just fine.[p]One more thing just popped into my head..these large sea scallops have some little muscle nub thingie runnin along one side..kinda sticks out like a speedbump..you gotta peel that off..because it's real chewy if you try and cook and eat that thing. I was at a friends house once where he served some blackened sea scallops..which were real flavorful mind you..but he left the doggoned nub on there and I felt like I'd nevah finish chewin the darn thing...matter of fact I was startin to wonder..not aloud thank god...if'n he served us a piece of manboob or somethin....not that I'd know what that is like mind you....but it's just gotta be tough as all get out. I guess it depends on your guests state of mind...but you prolly don't want folks thinkin they're eatin manboobs..if'n it can be helped at all.[p]Hope this helps.[p]StumpBaby [p][p]

The Naked Whiz

StumpBaby,
Oh man, I thought I was eating bacon. But then, as I told Nature Boy, I had a cold, and I couldn't taste a g*dd*m thing. If for no other reason than that I have to go back next year so I can taste what the heck everyone was making. I could barely taste W.A.B.'s cornbread, so that tells you how good it was, that the flavor could fight its way through to my taste buds. I guess that's why I was ragging NB to get his web page updated for the 6th annual Eggfest.[p]TNW