Best 2 Teriyaki Bacon Wrapped Scallops Recipes
Tantalize your taste buds with the irresistible fusion of sweet, savory, and smoky flavors in this delightful dish of Teriyaki Bacon-Wrapped Scallops. Succulent scallops, renowned for their delicate texture and briny essence, take center stage, enveloped in crispy bacon and glazed with a luscious teriyaki sauce. Each bite offers a symphony of flavors and textures, from the tender scallops to the smoky bacon and the sweet and tangy teriyaki glaze. This recipe elevates the classic surf and turf combination to new heights, creating a dish that is both elegant and approachable.
In addition to the main recipe, this article provides variations to suit diverse preferences and dietary restrictions. For those who prefer a vegetarian option, the recipe offers instructions for using tofu instead of scallops. There's also a gluten-free version that utilizes tamari sauce in place of teriyaki sauce. And for those who love a bit of spice, a spicy teriyaki sauce recipe is included, adding a touch of heat to the dish.
Whether you're hosting a special occasion dinner or simply seeking a delectable weeknight meal, these Teriyaki Bacon-Wrapped Scallops are sure to impress. With their exceptional flavors and textures, they'll leave you craving more.
TERIYAKI BACON WRAPPED SCALLOPS
Bacon-wrapped scallops lightly marinated in a teriyaki, fresh grated ginger, and brown sugar sauce. These are always a huge hit at every party I go to. They disappear fast and then I'm always asked for the recipe. I often hear comments such as, What an awesome combination!!! and These are so additive!!
Provided by Mimi Calo
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
- Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
- Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
- Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 8.3 g, Cholesterol 31.7 mg, Fat 6.2 g, Protein 13.1 g, SaturatedFat 1.9 g, Sodium 864 mg, Sugar 7.6 g
TERIYAKI BACON WRAPPED SCALLOPS
This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate!
Provided by lstark
Categories Savory
Time 45m
Yield 24 apetizers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
- While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
- Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
- If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
- Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
- The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.
Tips:
- Select high-quality scallops: Opt for dry-packed, sea scallops whenever possible. These are fresher and have a better texture than wet-packed or bay scallops.
- Properly clean the scallops: Before cooking, make sure to remove the side muscle from each scallop. This small muscle is located on the side of the scallop and can be easily removed with a paring knife.
- Use high-quality bacon: Thick-cut bacon will provide a more substantial wrap for the scallops. Look for bacon that is free of added nitrates and nitrites.
- Make sure the bacon is tightly wrapped around the scallops: This will help to keep the scallops moist and prevent them from falling apart during cooking.
- Don't overcrowd the pan: When cooking the scallops, make sure to give them enough space in the pan so that they can cook evenly.
- Cook the scallops over medium heat: This will help to prevent the bacon from burning and the scallops from overcooking.
- Baste the scallops with the teriyaki sauce: This will help to add flavor and keep the scallops moist.
- Serve the scallops immediately: Scallops are best served hot, so make sure to serve them as soon as they are cooked.
Conclusion:
Teriyaki bacon-wrapped scallops are a delicious and easy-to-make appetizer or main course. By following these tips, you can create a dish that is sure to impress your guests. The combination of sweet, savory, and salty flavors is sure to please everyone. So next time you're looking for a quick and easy seafood dish, give teriyaki bacon-wrapped scallops a try!
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