This is a variation on the classic broiled bacon-wrapped water chestnuts in soy sauce that's so tasty. But this version "pumps it up" by substituting scallops for the water chestnuts. I had this at a lovely brunch in Austin...they were passing this and also had it in a chafing dish on the buffet table...and I thought it was one of the best things ever. These were gone before anything else! (Of course, you can substitute back with water chestnuts instead of scallops -- in that case you don't really need anything in the marinade but the soy sauce and maybe a dash of dijon mustard).
Broiled Scallops Hors d'oeuvre
Preheat broiler.
Slice scallops in half, depending on their size. Combine soy sauce, a dash of dijon mustard, a little white pepper, and chopped scallions. Pour soy sauce mixture over scallops and toss until well coated. Marinate for about 1/2 hour.
Cut slices of bacon into strips about 2 inches each. Wrap bacon pieces around each scallop and secure with a toothpick. Broil about 4 inches from the heat until bacon is crisp and scallops are opaque-- about 5 minutes.
No comments:
Post a Comment