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Scallops
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here you go:::
Scallops, Bacon, Wrapped, Wise One
Based on the the Bacon Wrapped Scallops done by the Cornerstone Restaurant in Fishkill, NY.
Ingredients:
1/2 lb fresh sea scallops (1 1/4 to 1 1/2 " across) (10-16 in number)
1/4 lb raw bacon (very lean center cut).
10-16 toothpicks soaked in water for 30 minutes
1/2 cup wine or lemon juice
Favorite rub
Preparation:
1 Marinate scallops for 30 minutes or so in wine or lemon juice with water.
2 Take a ½ piece of bacon and wrap around the scallop securing in place with a toothpick.
3 Coat the exposed ends of the scallop with a favorite rub (Paul Prudhomme's Cajun magic or similar.)
Cooking:
1 Cook over a drip pan on a seafood grill for 30 minutes at 375 degrees. Turn half way through.
2 Serve alone or with a favorite cocktail sauce.
Servings: 1
Recipe Type
Main Dish, Seafood
Recipe Source
Author: Wise One
Source: BGE Forum, Wise Onehappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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I wrap mine in Proscuitto and Raging River. Just simple dipping of garlic butter.
Mike -
Make sure you get dry scallops... Big difference.
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Two good pieces of advice (1) always start with dry scallops, the ones that have been treated with preservative will never taste good, and (2) wrap them in Proscuitto or Serano ham. Then really sear them over high heat for no more that two minutes a side. I use 'Old Bay' lightly sprinkled as a 'rub'. Scallops have a wonderful, but easily overpowered flavor so go easy on the spices.
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