Baked Scallops With Cheddar Cheese And Applewood Smoked Bacon Food

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.

SCALLOPS ONE - TWO - THREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
• Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

BACON WRAPPED SCALLOPS RECIPE IN THE OVEN

Steps:

• Preheat the oven to the Broil setting. Place an oven-safe rack over a baking sheet.
• Pat the scallops dry. Toss the scallops with lemon juice, garlic powder, salt, and pepper.
• Arrange the short (halved) bacon slices in a row on a cutting board. Place a scallop at the end of one slice and roll up. Secure with a toothpick and place onto the rack over the baking sheet. Repeat with the remaining scallops and bacon.
• Broil 6 inches from the heating element for 5 minutes. Flip the scallops and broil for 4-7 more minutes, until the bacon is crispy.
• If desired, drizzle with lemon butter sauce right before serving.

PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS

Steps:

• Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil.
• Pat scallops dry; arrange in a single layer in the dish.
• Sprinkle the scallops evenly with salt and pepper.
• Whisk melted butter, lemon juice and shallot in a small bowl.
• Pour the butter mixture over the scallops.
• In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil.
• Sprinkle the panko mixture evenly over the scallops.
• Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

BAKED SCALLOPS WITH CHEDDAR CHEESE AND APPLEWOOD SMOKED BACON

Steps:

• Take 2 small casserole dishes and place scallops and butter in them, divide equally. Place in 450 degree oven for 8-10 min or until scallops have slightly blistered. Remove from oven and drain butter and any excess juices. Top with cooked bacon and cheese and place back in oven for 2 minutesor until cheese has melted.
• Enjoy!

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.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

CHEESY BAKED SCALLOPS

Steps:

• Preheat oven to 350 degrees.
• For topping:.
• In small saucepan melt butter.
• Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
• In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.
• Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
• Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.