"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bacon Wrapped Scallops Recipe

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

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
Large Scallops - 2 or 3 per person, Bacon Slices - 1 per scallop, length cut to fit

Salt/Pepper, Dried Chili Flakes, Olive Oil, Lemon Wedges, Apricot Chutney

Directions:
Directions:
Season the scallops with salt, pepper and chili flakes. Wrap each scallop with a bacon slice and secure with a toothpick.

Heat a non-stick sauté pan over medium heat. Once the pan is hot, add olive oil. Place scallops in the pan and let cook slowly, allowing them to caramelize. Turn the scallops and finish quickly. Avoid overcooking.

Serve immediately with lemon wedges and chutney sauce on the side.

Personal Notes:
Personal Notes:
This recipe is slightly modified from a Morton's dish that we like. Morton's serves these over lettuce as an appetizer but we find that they can also a great main course when served with rice.

 

 

 

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