Bacon Wrapped Scallops With Cajun Cream Sauce Food

BACON WRAPPED SCALLOPS WITH CAJUN CREAM SAUCE

Steps:

• Heat oil in a small pot. When its hot, throw in the onions and sauté for a few minutes. Then add the garlic and the tomatoes. Cook these for a bit until the tomatoes just melt into a sauce.
• Turn the heat down to low. Add the cajun seasoning and the cream cheese and stir till the cheese melts. Add 1/4 cup of the chicken or veg stock. Then add the parmesan cheese and stir till it melts. It might get stringy, but just keep cooking it. It will melt into the sauce.
• Puree the sauce with a hand held blender or in your blender until its very smooth and put it back into the pot. Add a bit more stock until the sauce reaches your desired consistency. Salt and Pepper to taste and keep covered and warm until your scallops are ready.
• If your scallops are frozen, thaw them by putting the package in cold water. They will thaw pretty quickly. Make sure to remove the beard or little muscle on each scallop if there is one. Read the post above to learn how.
• In the meantime, heat up a skillet and cook the strips of bacon only part way done. You can do this in the oven too if you like.
• Heat your oven to 450 degrees.
• To assemble, wrap a piece of bacon around each scallop and secure with a toothpick. Place on a parchment lined baking tray.
• Drizzle with olive oil if desired and place in the hot oven for 3 - 4 mins and then flip them and cook for another 3 - 4 mins depending on the size of the scallop.
• Remove from the oven and arrange on a serving platter with the sauce.

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.

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.

SPICY BACON-WRAPPED SCALLOPS

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
• Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
• Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.