I just made these for a fancy, four-course New Deli Dinner Party. Wow, they were a hit! Yes, scallops are a bit pricey, but aren’t they worth it on special occasions?!
Large scallops make these especially succulent. Small scallops can often be rubbery but the large ones seem to be juicer and tender.
The recipe isn’t too complicated; the tricky part is to cook the bacon until just soft and slightly browned in parts. Then it is perfect to roll the scallops up with. Makes 10-20 pieces (depending on size of scallops), serving 5-10 people.
INGREDIENTS
- 12 oz. medium thick bacon
- 1 lb. scallops (of the “10-20 pc. per pound” size)
- 1/2 pt. Cherry Tomatoes
- Fresh Basil, Spinach, or other Herbs
PREPARATION
1. Preheat oven to 375 degrees. Grill bacon just until slightly golden but still quite soft. Set aside. Use: > 12 oz. bacon
2. Drain fat out of pan. Using same pan, turn on high; add five or so scallops at a time to hot pan. After browning on one side, turn scallops over, turning pan off and letting scallops cook about five minutes more. Use: > 1 lb. large-sized scallops
3. Repeat this process, getting pan good and hot before adding scallops, so they will brown nicely. Brown one side, turn over, turn pan off, and let sit in pan again to cook until almost done.
4. Prep veggies. Cut cherry tomatoes in half; use one half per scallop. Pull off leaves of fresh basil (or cilantro, spinach, or whatever else is on hand). Cut leaves into strips if they’re large. Use: > 1/2 pt. cherry tomatoes > Fresh basil (or other fresh herb, or spinach)
5. To put appetizers together, wrap a slice of the cooked bacon around each scallop. Top with basil and tomato, adhering all of it together with a toothpick. Depending on size of scallop, this may take a half slice (or up to almost a whole slice) of bacon per scallop.
6. Put prepared Scallop Wraps on foil and bake in 375 degree oven until hot and cooked through, about 10 more minutes.
