"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon-Wrapped Ginger Soy Scallops Recipe

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This recipe for Bacon-Wrapped Ginger Soy Scallops, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Shingleton
Added: Sunday, May 3, 2009


1/4 C soy sauce
1 T dark brown sugar, packed
1 1/2 tsp minced fresh ginger
6 very large “dry” sea scallops (8 to 10 oz total )
8 oz. can sliced water chestnuts, drained
12 slices bacon (cut in half)

Position a rack in the upper third of the oven.
Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack.
Preheat the oven to 450*F.

In a medium bowl, combine the soy sauce, brown sugar and ginger.

If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Slice each scallop into 4 layers.

Marinate the scallop pieces in the soy mixture for 15 minutes.
Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon.
Put a piece of scallop on top of the water chestnuts.
Wrap each end of the bacon over the scallop and secure with a toothpick.

Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up.

Drizzle the scallops with the reserved marinade.

Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Number Of Servings:
Number Of Servings:
2 dozen hors d’oeuvres
Personal Notes:
Personal Notes:
A riff on a timeless classic, this version includes ginger to jazz up the flavor. "Dry” sea scallops brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

I love scallops. Make this the next time I'm around.




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