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Stuffed Bacon Wrapped Scallops
Serves: 8 appetizers or 4 entrees
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- Ingredients:
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. extra dry vermouth or white wine
- 2 cloves garlic, minced
- 1 tsp. minced ginger
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 lb. sea scallops (16 large)
- 16 strips bacon, raw
- 4 oz. Fol Epi® Cheese, cut into 16 (1/4 oz. ea.) pieces
- 8 sprigs fresh rosemary, 6" each
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Direction
- In a large bowl, combine the lemon juice, oil, vermouth, garlic, ginger, thyme, salt, and pepper. Mix well. Add scallops. Cover and refrigerate. Marinate at least 30 minutes, stirring occasionally.
- In a large skillet, cook the bacon over medium heat until just beginning to pucker. Bacon should be pliable. Do not overcook. Drain on paper towel.
- Strip the leaves off the bottom 4 inches of each rosemary stem. Cut the end to a 45 degree angle, creating a sharp point.
- Slice each scallop about 2/3 of the way through, creating a “pocket”. Insert a piece of Fol Epi® cheese into each pocket. Wrap each scallop with a bacon slice. Thread 2 scallops onto each rosemary stem, being sure to catch both ends of the bacon on the skewer. Wrap the exposed rosemary leaves in aluminum foil.
- Broil or grill scallops for 3 minutes per side, or until scallops are cooked through and bacon is crisp.
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Ratings:
fol8 Rating: 3.0/5 (2 votes cast)
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