Best Teriyaki Bacon Wrapped Scallops 748748 Recipes

QUICK TERIYAKI SCALLOPS WRAPPED IN BACON RECIPE

Steps:

• Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator. Preheat the broiler. Wrap each scallop with just enough bacon to wrap around fully without overlapping (it's best to stretch the bacon fairly thin-it will crisp up easier that way). Thread a toothpick through the bacon and scallop to secure. Brush with a bit more of the teriyaki marinade, then place in the oven 6" beneath the broiler. Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.

TERIYAKI BACON WRAPPED SCALLOPS

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.

SEA SCALLOPS WITH TERIYAKI GLAZE

Steps:

• Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
• Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.