Ingredients with Measurements:
- 12 large sea scallops
- 6 strips of bacon
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Toothpicks
Special equipment needed:
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the scallops and pat them dry with paper towels. Season with salt and pepper.
3. Cut each bacon strip in half crosswise.
4. Wrap each scallop with a half strip of bacon, securing it with a toothpick.
5. Place the bacon-wrapped scallops on a wire rack set on a baking sheet.
6. In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar.
7. Brush the honey-mustard glaze over the bacon-wrapped scallops.
8. Bake for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 16g
Protein: 18g
Sodium: 590mg
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Yellow mustard or whole grain mustard can be used instead of Dijon mustard.
- White wine vinegar or lemon juice can be used instead of apple cider vinegar.
Variations:
- Add a pinch of cayenne pepper or smoked paprika to the honey-mustard glaze for a spicy kick.
- Use prosciutto or pancetta instead of bacon.
- Grill the bacon-wrapped scallops instead of baking them.
Tips and tricks:
- Make sure to use dry scallops, which have not been treated with chemicals, for the best flavor and texture.
- Soak the toothpicks in water for 10 minutes before using them to prevent them from burning in the oven.
- If the bacon is not crispy enough, broil the scallops for a few minutes at the end of cooking.
Storage instructions:
Leftover bacon-wrapped scallops can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bacon-wrapped scallops in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the bacon-wrapped scallops on a platter and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the bacon is not crispy enough, broil the scallops for a few minutes at the end of cooking.
- If the scallops are not cooked through, bake them for a few more minutes.
Food safety advice:
- Make sure to handle the scallops and bacon properly to avoid cross-contamination.
- Use a meat thermometer to ensure that the scallops are cooked to an internal temperature of 145°F.
Food history:
Bacon-wrapped scallops are a popular appetizer that originated in the United States.
Flavor profiles:
Salty, sweet, and savory
Serving suggestions:
Serve as an appetizer or as a main course with a side of vegetables and potatoes.
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