Difference between revisions of "Bacon-Wrapped Scallops"
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* 1 pound of [[Scallop|scallops]] (20 to 30) | * 1 pound of [[Scallop|scallops]] (20 to 30) | ||
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# Heat oil in a deep fryer or other pot to 350 degrees, making sure that the pot is large enough that the oil doesn't fill it more than halfway. | # Heat oil in a deep fryer or other pot to 350 degrees, making sure that the pot is large enough that the oil doesn't fill it more than halfway. | ||
Latest revision as of 06:55, 14 July 2012
| Bacon-Wrapped Scallops | |
|---|---|
| Category: | Seafood recipes |
| Servings: | 4 |
| Time: | ½ hour |
| Difficulty: |  |
| American cuisine
Bacon-Wrapped Scallops
Ingredients
- ½ gallon vegetable oil for frying
- 1 cup teriyaki glaze
- ½ cup soy sauce
- 2 tablespoons sugar
- ½ pound bacon
- 1 pound of scallops (20 to 30)
Procedures
- Heat oil in a deep fryer or other pot to 350 degrees, making sure that the pot is large enough that the oil doesn't fill it more than halfway.
- Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
- Cut bacon strips in half lengthwise.
- Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.
- Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
- Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
- Serve immediately.
Tips, Notes, and Variations
- Do not eat the toothpick!
