Ingredients with Measurements:
- 12 large sea scallops
- 6 slices of bacon
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Toothpicks
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Rinse the scallops under cold water and pat dry with paper towels.
3. Cut the bacon slices in half and wrap each scallop with a half slice of bacon. Secure with a toothpick.
4. Place the bacon-wrapped scallops on a wire rack and season with salt and pepper.
5. Bake the scallops for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through.
6. While the scallops are baking, prepare the creamy Sriracha sauce. In a small bowl, whisk together the mayonnaise, Sriracha sauce, lemon juice, and a pinch of salt.
7. Once the scallops are done, remove them from the oven and let them cool for a few minutes.
8. Serve the bacon-wrapped scallops with the creamy Sriracha sauce on the side. Garnish with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people as an appetizer or 2 people as a main course.
Nutritional information:
- Calories: 280
- Fat: 21g
- Carbohydrates: 3g
- Protein: 19g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon for a healthier version.
- If you don't have Sriracha sauce, you can use any hot sauce of your choice.
Variations:
- Instead of baking the scallops, you can grill them on a barbecue for a smoky flavor.
- You can add garlic powder or smoked paprika to the creamy Sriracha sauce for extra flavor.
Tips and tricks:
- Make sure to pat the scallops dry before wrapping them in bacon to prevent excess moisture.
- If the bacon is not crispy enough after baking, you can broil the scallops for a few minutes to crisp up the bacon.
- Serve the scallops immediately after cooking to prevent them from becoming soggy.
Storage instructions:
- Store any leftover bacon-wrapped scallops 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 in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the bacon-wrapped scallops on a bed of lettuce or arugula for a pop of color.
- Arrange the scallops on a platter and drizzle the creamy Sriracha sauce over them for a restaurant-worthy presentation.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
- Chopped scallions
Pairings:
- Chardonnay or Sauvignon Blanc
- Light beer or lager
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the bacon is not wrapping around the scallops properly, you can partially cook the bacon in a skillet before wrapping it around the scallops.
- If the scallops are sticking to the wire rack, lightly grease the rack with cooking spray before placing the scallops on it.
Food safety advice:
- Make sure to handle the scallops and bacon with clean hands and surfaces to prevent cross-contamination.
- Cook the scallops to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Bacon-wrapped scallops are a popular appetizer in many seafood restaurants and are often served with a variety of sauces.
Flavor profiles:
- The salty and smoky flavor of the bacon pairs well with the sweet and delicate flavor of the scallops. The creamy Sriracha sauce adds a spicy and tangy kick to the dish.
Serving suggestions:
- Serve the bacon-wrapped scallops as an appetizer or main course with a side dish and a glass of wine or beer.
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