Bacon Wrapped Shrimp And Scallops Food

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

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 WITH SPICY MAYO

Steps:

• Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
• Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
• To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

BACON WRAPPED SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

ALOUETTE BACON WRAPPED SCALLOPS AND SHRIMP

Steps:

• Heat a sauté pan over medium-high heat for 5 minutes.
• Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
• Set aside onto a paper towel. Drain grease from pan.
• In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
• Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
• Spread each bacon strip with 1/2 tablespoons of Alouette.
• Wrap the Alouette covered bacon around the side of the scallop.
• Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
• Sprinkle with chopped scallions.
• Serve immediately.

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.

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE

Steps:

• Preheat grill to high.
• Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
• Pour of all drippings, leaving bacon bits in the pan.
• Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
• Off heat, season with salt and pepper; keep warm.
• Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
• Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
• Grill scallops on bothe sides until cooked through 3-4 minutes per side.
• Grill shrimp until cooked through, about 2 minutes per side.
• Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
• Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
• Enjoy!

BACON WRAPPED SHRIMP AND SCALLOPS RECIPE

Steps:

• Preheat oven to 425 degrees. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions. This recipe yields 24 pieces.

SHRIMP AND SCALLOPS WITH BACON

Steps:

• Preheat the oven to 425°F.
• Place the shrimp and scallops in a shallow dish or bowl. Dress the seafood with the lime juice and zest, sesame oil, grill seasoning, and hot red pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp from head to tail, pulling the bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten the bacon in place with toothpicks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow it to drain while the bacon crisps. Bake for 10 to 14 minutes, until the shrimp is pink and curled, the scallops are opaque, and the bacon is crisp. Check after 8 minutes; the shrimp might finish before the scallops.
• Arrange the cooked seafood on a platter and sprinkle with chopped scallions.

PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS

Steps:

• Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn.
• Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning.
• Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done.
• Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Preparation:.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes.
• Cool and place in blender or food processor until smooth.

BACON-WRAPPED SEAFOOD SKEWERS

Steps:

• In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.