Succulent and crunchy, bacon-wrapped scallops feature a complex combination of sweet and savory. Although the taste and texture are complex, the preparation is quite simple. To cook them, just a few easy-to-find ingredients and some little effort are enough.
Ingrediants
- 450 g of large scallops
- Bacon strips cut in half (calculate ½ strip per scallop)
- 2 tablespoons of butter or olive oil
- Salt and pepper
- Toothpicks or skewers
Steps
Part 1 of 4: Prepare the Scallops
Step 1. Choose the scallops
You will need large, white and good looking scallops. They shouldn't be too dry or too wet. The shape should be homogeneous, unlike those that are frayed or otherwise damaged: if they have these characteristics, it means that they have not been treated correctly.
- Scallops are generally sold in a phosphate bath, but natural or hand-fished scallops are of better quality. In any case, any type will do.
- Avoid using frozen scallops for this recipe.
Step 2. Wash them
Hold them under running water for a few seconds. Place them on a paper towel, then place another towel over the shellfish and pat them dry.
Step 3. Remove the muscle
Scallops are often sold directly without muscle. If it's still there, unplug it. Grab it with your thumb and forefinger, then tear it off.
- The muscle is a small rectangle attached to the body of the scallop.
- The muscle is harder than the rest of the scallop, therefore less pleasant to eat.
Part 2 of 4: Wrap the Scallops
Step 1. Cut the bacon strips in half
Put them on a cutting board. Cut them in half using a sharp kitchen knife to cut the original length in half. The bacon will thus wrap the scallop more evenly, with less overlap.
Step 2. Wrap the bacon around the scallop
Lay one end of the bacon strip on the side of the scallop, then wrap it until the two ends overlap.
To make it crispier, partially cook the bacon before wrapping the scallops. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place the bacon strips on it. Cook it for 12 to 15 minutes, until golden. Avoid making it crunchy, otherwise it will lose flexibility
Step 3. Secure the bacon with a toothpick
Stick a toothpick into the outer end of the bacon strip where it is loose. Push the toothpick into the scallop, then push it out through the overlapping end of the bacon strip. In this way it will remain wrapped around the scallop and will be well fixed, preventing it from falling apart or slipping off.
You can also skewer up to 5 scallops with a skewer before cooking them. In this case, use the skewer to attach the bacon to the scallops. To start, skewer the tip on the inside of the side where the bacon overlaps. Then push it inside the scallop and let it come out on the other side where the bacon overlaps. Push the scallop from the tip of the skewer to the middle. Repeat the process with the other scallops until the skewer is full
Part 3 of 4: Cooking Using the Oven Grill
Step 1. Preheat the oven
Using the oven grill is the most common method of cooking bacon-wrapped scallops. Place the oven rack about 15cm away from the heat source. Set your oven to grill mode and let it preheat.
Step 2. Season the scallops
The basic dressing is very simple. Wrap the scallops with bacon, dip them in melted butter, then season with salt and pepper.
- Butter can be substituted for olive oil.
- Teriyaki sauce is a commonly used variation in place of butter. Combine 1/2 cup of teriyaki sauce, 115g muscovado sugar and 3 tablespoons of minced garlic in a bowl. Mix the scallops with the dressing.
Step 3. Cook the scallops for 10 to 15 minutes
Line them up on a baking sheet. Place it on the oven rack and let the shellfish roast for 10 to 15 minutes. The bacon should cook completely.
Turn them halfway through cooking. Remove the pan with an oven mitt and turn them over using tongs, then put them in the oven again and finish cooking
Part 4 of 4: Grilled
Step 1. Wet the skewers
If you plan to cook the scallops over a high heat, leave the toothpicks or skewers to soak in the water for 30 minutes. Soaking them with water will prevent them from catching fire.
Step 2. Prepare the grill
Turn on the grill and heat it over medium-high heat. Brush with butter to create a light coating to prevent the scallops from sticking. Once the grill has been heated, brush it with a light coating of oil, again to prevent the fish from sticking.
Step 3. Grill the scallops
Distribute the rolls evenly on the wire rack. Let them cook well. This should take about 7 minutes. Turn them often during cooking to make sure they cook evenly and don't burn.
- The scallops will be ready when they turn from translucent to opaque.
- Cut a scallop to make sure it's well done.
