Bacon Wrapped Scallops Baked In Oven With Maple Cream Sauce Food

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

BACON WRAPPED SCALLOPS BAKED IN OVEN WITH MAPLE CREAM SAUCE

Steps:

• Place bacon in a single layer on an ungreased rimmed baking sheet.
• Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned.
• Drain bacon on paper towels and increase oven temperature to 400 degrees F.
• Wrap each strip of bacon around a scallop and secure them with toothpicks.
• Place baon wrapped scallops on a greased baking sheet.
• Bake at 400 degrees F for 8-12 minutes or until the scallops are firm and opaque.
• Meanwhile, in a saucepan, bring cream to a boil.
• Reduce heat and simmer, uncovered, until cream is reduced to 3/4 cup. This takes about 8 minutes.
• Stir in the Dijon mustard, syrup, and salt.
• Bring to a boil and boil for 2 minutes.
• Serve drizzled with the cream sauce and sprinkled with chopped parsley.

BACON-WRAPPED SCALLOPS WITH MAPLE SYRUP

Steps:

• Preheat the oven to 425°F
• Season the scallops lightly with salt and pepper. Cut the bacon in half crosswise. Wrap each scallop in a piece of bacon, string 5 of them onto each skewer and drizzle with half the maple syrup.
• Place the scallops on a baking tray, and cook in the oven for 8-10 minutes, turning once, until the scallops are opaque and the bacon is cooked.
• Drizzle with remaining syrup and freshly ground black pepper and serve.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15 x 10 x 1 inch baking pan.
• Bake at 350F Degrees for 7-10 minutes or until partially cooked and lightly browned.
• Drain on paper towels.
• Wrap each strip of bacon around a scallop; secure with toothpicks.
• In a saucepan, bring cream to a boil.
• Reduce heat; simmer, uncovered, until cream is reduced to 3/4 cup, about 8 minutes.
• Stir in the mustard, syrup, and salt.
• Bring to a boil and boil for 2 minutes.
• Meanwhile, place the scallop on a greased baking sheet.
• Bake at 400F Degrees for 8-12 minutes or until firm and opaque.
• Serve with the cream sauce.

SCALLOPS WRAPPED IN BACON IN A MAPLE CREAM SAUCE

Steps:

• Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool.
• Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.).
• Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes.
• While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste.
• Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

BACON-WRAPPED SCALLOPS (RACHAEL RAY)

Steps:

• Preheat oven to 450ºF.
• Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
• While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. 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.
• 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.
• 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.

SIMPLE SCALLOPS WRAPPED IN BACON

Steps:

• Defrost Scallops in fridge.
• once defrosted, rinse scallops well under cool water. Then sit out each scallop on paper towels to absorb excess water. Turn each scallop over so each side is dried off.
• Next, Take one slice of bacon that is halved and one scallop and wrap around the circumfrence of the scallop. Secure with one tooth pick. Continue until each scallop has been wrapped. Place scallops on broiler pan with enough room between each one so they do not bump into each other.
• Set Oven on Broil with oven rack placed on top of oven in broiling position.
• Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough. Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper.
• Place broiler pan in oven on top rack for 4 minutes.
• Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes.
• Serve while still hot.

BAKED BACON WRAPPED SEA SCALLOPS

Steps:

• Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking sheet, and bake in the oven for about 8 minutes, then turn over and bake for another 8 minutes or until the scallops are opaque.

BACON WRAPPED SCALLOPS

Steps:

• Cut bacon strips in half.
• Wrap a piece of bacon around each scallop; secure with toothpick.
• Arrange the wrapped scallops on a baking sheet.
• Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
• In small skillet, melt butter; add garlic and saute 1 minute,.
• Add broth and bring to a boil.
• Cook 2 minutes.
• Place scallops in large bowl; pour broth over, Gently toss to coat.

BACON-WRAPPED SCALLOPS

Steps:

• Preheat oven to 425 degrees.
• If you prefer, the bacon can be pre-cooked for a couple of minutes in the microwave to insure it will be crispy by the time the scallops are done.
• Do not overcook the scallops as they will be rubbery.
• Cut each piece of bacon in half to make 24 pieces.
• Roll a piece of bacon around each scallop and secure on wooden skewers.
• Place scallops on a rimmed baking sheet.
• Sprinkle with Old Bay and creole seasoning.
• Both seasonings contain salt, so don't overdo it!
• Amounts listed are what I used.
• Bake at 425 degrees for 15-18 minutes, or until the scallops are done.
• The bacon should be crispy.
• While the scallops are cooking, combine the ketchup, brown sugar and vinegar in a saucepan to make the dipping sauce.
• Mix well and cook until the sugar is dissolved.
• Serve the scallops with the dipping sauce.