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Ingredients
- 1 lb Sea scallops
- 1/3 lb Bacon (up to 1/2)
Directions
- Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. 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. 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. Wrap each scallop with a piece of bacon and secure the wrap with a toothpick. 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. Serve immediately.
- Variations: Use small chunks of monkfish instead of scallops. Roll the scallops in pancetta or possibly prosciutto instead of bacon. 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. Substitute liquid removed water chestnuts for one-third of the scallops.
- Morash.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 1092 | |
| Calories from Fat 645 | 59% |
| Total Fat 71.55g | 89% |
| Saturated Fat 23.03g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 253mg | 84% |
| Sodium 1990mg | 83% |
| Potassium 1775mg | 51% |
| Total Carbs 11.7g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 93.65g | 150% |
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