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Scallop Bombs!
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" />
Comments
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Any issues with the scallops being done and the bacon not being fully cooked?
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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. -
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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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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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 -
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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