Broiled Scallops And Bacon Hors D'oeuvres Recipe

1. 1

   Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry.

2. 2

   In a large frying pan, partially cook the bacon till it has released its fat but is still limp and flexible; remove it to brown paper or possibly paper towels and drain it well.

3. 3

   Cut the bacon pcs in halves or possibly thirds so which they are just long sufficient to wrap around a scallop with a slight overlap.

4. 4

   Wrap each scallop with a piece of bacon and secure the wrap with a toothpick.

5. 5

   Place the wrapped scallops on a rack which is set in a baking pan and cook under a preheated broiler, turning once, just till the bacon is crisp and the scallops are opaque.

6. 6

   Serve immediately.

7. 7

   Variations: Use small chunks of monkfish instead of scallops.

8. 8

   Roll the scallops in pancetta or possibly prosciutto instead of bacon.

9. 9

   Add in something crunchy a length of scallion or possibly a thin slice of kohlrabi - next to the scallop before rolling it in the bacon.

10. 10

    Substitute liquid removed water chestnuts for one-third of the scallops.

11. 11

    Morash.

* Per serving · 4 servings · Values may vary.

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