Ingredients with Measurements:
- 12 large sea scallops
- 6 slices of bacon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 12 toothpicks
Special equipment needed:
- Skewers or toothpicks
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the scallops and pat them dry with paper towels.
3. Cut the bacon slices in half crosswise.
4. Wrap each scallop with a half slice of bacon and secure it with a toothpick.
5. Place the bacon-wrapped scallops on a baking sheet lined with aluminum foil.
6. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and black pepper.
7. Brush the soy sauce mixture over the bacon-wrapped scallops.
8. Bake the scallops for 12-15 minutes or until the bacon is crispy and the scallops are cooked through.
9. Remove the toothpicks before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 10g
- Protein: 20g
- Sodium: 960mg
Substitutions for ingredients:
- You can use maple syrup instead of brown sugar.
- You can use apple cider vinegar instead of rice vinegar.
- You can use minced shallots instead of grated ginger.
Variations:
- You can add sliced water chestnuts or pineapple chunks to the skewers.
- You can use prosciutto instead of bacon.
- You can grill the skewers instead of baking them.
Tips and tricks:
- Make sure to dry the scallops well before wrapping them with bacon to prevent sogginess.
- Soak the toothpicks in water for 10 minutes before using them to prevent them from burning in the oven.
- Use a pastry brush to evenly coat the soy sauce mixture over the bacon-wrapped scallops.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the bacon-wrapped scallops, place them on a baking sheet and bake them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the bacon-wrapped scallops on a platter and garnish them with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Chardonnay or Sauvignon Blanc
- Steamed rice or quinoa
- Grilled vegetables
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Mixed greens salad with citrus vinaigrette
Troubleshooting advice:
- If the bacon is not crispy enough, broil the scallops for 1-2 minutes at the end of the cooking time.
- If the scallops are not cooked through, bake them for an additional 2-3 minutes.
Food safety advice:
- Make sure to handle the scallops and bacon with clean hands and utensils to prevent cross-contamination.
- Cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Rumaki is a popular appetizer that originated in Hawaii in the 1940s. It typically consists of chicken liver and water chestnuts wrapped in bacon and skewered.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve the bacon-wrapped scallops with a dipping sauce made of soy sauce, honey, and chili flakes.
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