Deep Fried Bacon Wrapped Scallops Recipe 425 Food

DEEP-FRIED SCALLOPS "OSCAR"

Steps:

• For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
• For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
• For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
• For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.

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.

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.

DEEP FRIED BACON WRAPPED SCALLOPS RECIPE - (4.2/5)

Steps:

• 1 Heat about 4 inches of oil in a deep fryer or suitable pot to 375 degrees F. 2 Wrap the scallops in paper towels to thoroughly dry. 3 Wrap bacon around the scallops and hold in-place with toothpicks. 4 Dust scallops in cracker meal, then dredge through egg whites and finally coat with Panko. Set Aside. 5 Deep Fry scallops, a few at a time to prevent over crowding, to a golden brown. 6 Serve with tartar sauce.

CRISPY DEEP FRIED BACON

Steps:

• Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
• Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
• Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

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.

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.

PAN FRIED SCALLOPS AND BACON

Steps:

• The amount of scallops depends on their size, and of course, how much you want to eat!
• Scallops (no shell) with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
• Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
• Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
• With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
• It's as simple as that! Serve immediately.