Scallops Wrapped in Bacon
Yield - about 50 - 75 Hors doeuvres
3 LBS SCALLOPS (Fresh Preferred)
1 TBSP LEMON PEPPER SEASONING
1 TBSP LIGHT SOY SAUCE
2 TBSP LEMON JUICE
4 CUPS WATER CHESTNUTS (Sliced)
3 LBS BACON
1 BOX HIGH QUALITY HEAVY WOODEN TOOTHPICKS (Uncolored)
LOT SESAME SEED OIL
In a large stainless steel bowl marinate scallops in with the lemon pepper, soy sauce and lemon juice covered and refrigerated for one hour. Cut the bacon strips in half. Wrap the bacon strip around a scallop and one or two pieces of water chestnuts. Then secure tightly with a toothpick. Place on a parchment lined baking sheet.
When ready to serve place baking sheet in a preheated 400F oven for 10 - 15 minutes or until the bacon is lightly browned. Do not cook the bacon "crisp", if so, the scallops will be over done. When cooked, allow to cool for 5 minutes and put one drop of sesame seed oil on to each scallop.
Shrimp or even crawfish can be substituted for the scallops. I have also wrapped the scallops with a green onion top, hidden under the bacon wrapping, this is a nice surprise when eaten!
You can substitute the lemon pepper seasonings for Zatarain's PRO
Crab and Shrimp Boil Dry Seasonings, I have become a huge fan of this product,
it has a great flavor without too much heat or salt.
Serve the scallops with teriyaki sauce, Chinese hot mustard sauce, sweet and sour sauce, or whatever you desire. Ive even served this with a honey and Creole mustard sauce.
This is one of the simplest yet best received hors doeuvres around and a great crowd pleaser.
Check out my NEW! Cajun and Creole - Christmas - Thanksgiving all of the Holiday Recipes Since Katrina, so many people want to do a traditional down the bayou family dinner no matter where you are! This is how we do it in South Louisiana. I have included "tips" that will help you in your planning.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 22, 2007.