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Thread: Rec request: Bacon wrapped sea scallops

  1. #1
    Cheryl Guest

    Default Rec request: Bacon wrapped sea scallops

    I've been googling and can't seem to find one that will work for me. I
    don't have a broiler unless you count my oven that I can't master. I need
    one that only requires searing on the stovetop or baking but I don't want to
    over cook. Do you have a tried and true recipe that you can pass on? I'd
    like to cook these scallops tonight and bring them to watch football
    tomorrow, so something that can be cooked ahead and reheated the next day
    would be good. Any such thing?

    For something funny, here's one from kopycat.com with "melted wine and
    butter marinade".


    Red Lobster Bacon Wrapped Sea Scallops

    1 1/2 lbs. sea scallops
    1/3 lb. bacon, cut slices in half
    1/4 lb. butter, melted
    1/2 C. dry white wine
    1 tbsp. lemon juice
    1/2 tsp. paprika
    1/2 tsp. seasoned salt

    Preheat oven to 400 degrees. Melt butter and wine together, when melted add
    paprika and seasoned salt. Drop scallops into melted wine and butter sauce.
    Allow scallops to marinade for about 30 minutes. Wrap each scallop with
    half piece of bacon, and fasten bacon with a toothpick. Place wrapped
    scallops onto a baking pan, and bake in the oven for about 8 minutes, then
    turn over and cook until done.


  2. #2
    aem Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    On Sep 26, 4:13 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I've been googling and can't seem to find one that will work for me. I
    > don't have a broiler unless you count my oven that I can't master. I need
    > one that only requires searing on the stovetop or baking but I don't want to
    > over cook. Do you have a tried and true recipe that you can pass on? I'd
    > like to cook these scallops tonight and bring them to watch football
    > tomorrow, so something that can be cooked ahead and reheated the next day
    > would be good. Any such thing?
    > [snip]

    Too late to help, but .... I don't think nicely seared scallops would
    reheat well. If it were me I'd consider making a version of a steamed
    dim sum type dumpling, using scallops and garlic chives and crumbled
    bacon, a bit of garlic and ginger. Process the ingredients to a lumpy
    paste, make dumplings with won ton skins the night before, steam them
    tomorrow. -aem

  3. #3
    Cheryl Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "aem" <[email protected]> wrote in message
    news:[email protected]...

    > Too late to help, but .... I don't think nicely seared scallops would
    > reheat well. If it were me I'd consider making a version of a steamed
    > dim sum type dumpling, using scallops and garlic chives and crumbled
    > bacon, a bit of garlic and ginger. Process the ingredients to a lumpy
    > paste, make dumplings with won ton skins the night before, steam them
    > tomorrow.


    Thanks. I don't have most of those ingredients. Oh well. I guess since I
    want to do bacon wrapped scallops, I can't do them ahead. I haven't done
    anything with them yet. Maybe I'll just do the pre-cook of the bacon, cool,
    and wrap the scallops and take them that way. Finish the cooking there.


  4. #4
    bulka Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    On Sep 26, 9:14 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > "aem" <aem_ag...@yahoo.com> wrote in message
    >
    > news:[email protected]...
    >
    > > Too late to help, but .... I don't think nicely seared scallops would
    > > reheat well. If it were me I'd consider making a version of a steamed
    > > dim sum type dumpling, using scallops and garlic chives and crumbled
    > > bacon, a bit of garlic and ginger. Process the ingredients to a lumpy
    > > paste, make dumplings with won ton skins the night before, steam them
    > > tomorrow.

    >
    > Thanks. I don't have most of those ingredients. Oh well. I guess since I
    > want to do bacon wrapped scallops, I can't do them ahead. I haven't done
    > anything with them yet. Maybe I'll just do the pre-cook of the bacon, cool,
    > and wrap the scallops and take them that way. Finish the cooking there.


    Not to be smartass, but it seems like you had the answer in the
    question - wrap the scallop in bacon and bake or sear. Or sear and
    bake.

    How do you wrap with cooked bacon?

    B

  5. #5
    Cheryl Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "bulka" <[email protected]> wrote in message
    news:2ffe[email protected]..
    >
    > Not to be smartass, but it seems like you had the answer in the
    > question - wrap the scallop in bacon and bake or sear. Or sear and
    > bake.
    >
    > How do you wrap with cooked bacon?
    >


    I had part of the answer. To cook the bacon to just start to render fat but
    leave it floppy. I wondered if I could leave it that way and then finish
    cooking the next day. But I didn't want a recipe to broil it because I
    fail at that. I wanted to know if it would still be a good tasting scallop
    to bake it the next day after it was wrapped with partially cooked bacon the
    night before. Maybe I didn't word it right.



  6. #6
    Dan Abel Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    In article
    <[email protected]>,
    bulka <[email protected]> wrote:


    > How do you wrap with cooked bacon?


    I do this fairly often. Bacon takes a long time to cook, especially if
    it isn't thin. Sometimes when you wrap bacon around something, that
    something gets overcooked by the time the bacon is cooked to my liking.
    So I cook the bacon, often in the microwave, until it is mostly cooked
    but still pretty limp. It wraps easily around, but cooks pretty
    quickly. I like to marinate whole canned water chestnuts in soy sauce,
    and then wrap a little bacon around, secured by a toothpick. Cook in
    the micrwave for a couple of minutes until the bacon is done. I also
    like hot dogs stuffed with cheese. The hot dogs do OK, but by the time
    uncooked bacon gets done, the cheese has melted, run out and has started
    to burn. So, cut a slit in the hot dog, insert a thin stick of cheddar
    cheese, and cover with half a bacon slice. Break toothpicks in two,
    and secure bacon onto hot dogs (it tends to slide off without the
    toothpicks). You can either bake or broil this. If baking, you don't
    need to break the toothpicks, but if you broil, they tend to burn if
    left whole. Serve with horseradish mustard (or regular yellow if you
    don't like horseradish).

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Theron Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "Cheryl" <[email protected]> wrote in message
    news:sexvm.3141$[email protected]..
    > I've been googling and can't seem to find one that will work for me. I
    > don't have a broiler unless you count my oven that I can't master. I need
    > one that only requires searing on the stovetop or baking but I don't want
    > to over cook. Do you have a tried and true recipe that you can pass on?
    > I'd like to cook these scallops tonight and bring them to watch football
    > tomorrow, so something that can be cooked ahead and reheated the next day
    > would be good. Any such thing?
    >
    > For something funny, here's one from kopycat.com with "melted wine and
    > butter marinade".
    >
    >
    > Red Lobster Bacon Wrapped Sea Scallops
    >
    > 1 1/2 lbs. sea scallops
    > 1/3 lb. bacon, cut slices in half
    > 1/4 lb. butter, melted
    > 1/2 C. dry white wine
    > 1 tbsp. lemon juice
    > 1/2 tsp. paprika
    > 1/2 tsp. seasoned salt
    >
    > Preheat oven to 400 degrees. Melt butter and wine together, when melted
    > add paprika and seasoned salt. Drop scallops into melted wine and butter
    > sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop
    > with half piece of bacon, and fasten bacon with a toothpick. Place
    > wrapped scallops onto a baking pan, and bake in the oven for about 8
    > minutes, then turn over and cook until done.
    >
    >

    We make that dish now and then, and always, always, use proscuitto to wrap
    the scallop. Then you grill the wrapped scallop on the non proscuitto
    attached ends. It's excellent. The German proscuitto like raw ham at Trader
    Joe's is excellent for this and it's reasonably priced.

    Ed




  8. #8
    Andy Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    Theron said...

    >> I'd like to cook these scallops tonight and bring them to watch football
    >> tomorrow, so something that can be cooked ahead and reheated the next day
    >> would be good. Any such thing?



    That sounds chancy at best.

    A pile of cooked chilled shrimp with cocktail sauce would be easier/tastier,
    imho.

    Andy



  9. #9
    --Bryan Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    On Sep 27, 6:15*am, "Theron" <oa...@rocketmail.com> wrote:
    > "Cheryl" <jlhsha...@hotmail.com> wrote in message
    >
    > news:sexvm.3141$[email protected]..
    >
    >
    >
    > > I've been googling and can't seem to find one that will work for me. *I
    > > don't have a broiler unless you count my oven that I can't master. *Ineed
    > > one that only requires searing on the stovetop or baking but I don't want
    > > to over cook. Do you have a tried and true recipe that you can pass on?
    > > I'd like to cook these scallops tonight and bring them to watch football
    > > tomorrow, so something that can be cooked ahead and reheated the next day
    > > would be good. *Any such thing?

    >
    > > For something funny, here's one from kopycat.com with "melted wine and
    > > butter marinade".

    >
    > > Red Lobster Bacon Wrapped Sea Scallops

    >
    > > 1 1/2 lbs. sea scallops
    > > 1/3 lb. bacon, cut slices in half
    > > 1/4 lb. butter, melted
    > > 1/2 C. dry white wine
    > > 1 tbsp. lemon juice
    > > 1/2 tsp. paprika
    > > 1/2 tsp. seasoned salt

    >
    > > Preheat oven to 400 degrees. *Melt butter and wine together, when melted
    > > add paprika and seasoned salt. *Drop scallops into melted wine and butter
    > > sauce. Allow scallops to marinade for about 30 minutes. *Wrap each scallop
    > > with half piece of bacon, and fasten bacon with a toothpick. *Place
    > > wrapped scallops onto a baking pan, and bake in the oven for about 8
    > > minutes, then turn over and cook until done.

    >
    > We make that dish now and then, and always, always, use proscuitto to wrap
    > the scallop. Then you grill the wrapped scallop on the non proscuitto
    > attached ends. It's excellent. The German proscuitto like raw ham at Trader
    > Joe's is excellent for this and it's reasonably priced.


    And leave out the seasoned salt. Geez, if that's not Bud Light tastes
    on a Dom Perignon budget. Catsup on caviar anyone?
    >
    > Ed


    --Bryan

  10. #10
    Andy Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    --Bryan said...

    > And leave out the seasoned salt. Geez, if that's not Bud Light tastes
    > on a Dom Perignon budget. Catsup on caviar anyone?



    I HEARD THAT!!! <elbow>

    Andy

  11. #11
    ffred Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "Cheryl" <[email protected]> wrote in message
    news:sexvm.3141$[email protected]..
    > I've been googling and can't seem to find one that will work for me. I
    > don't have a broiler unless you count my oven that I can't master. I need
    > one that only requires searing on the stovetop or baking but I don't want
    > to over cook. Do you have a tried and true recipe that you can pass on?
    > I'd like to cook these scallops tonight and bring them to watch football
    > tomorrow, so something that can be cooked ahead and reheated the next day
    > would be good. Any such thing?
    >
    > For something funny, here's one from kopycat.com with "melted wine and
    > butter marinade".
    >
    >
    > Red Lobster Bacon Wrapped Sea Scallops
    >

    A small point: do scallops come from anywhere but the sea?
    Graham



  12. #12
    Ophelia Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "ffred" <[email protected]> wrote in message
    news:HEKvm.108852$[email protected]..
    >
    > "Cheryl" <[email protected]> wrote in message
    > news:sexvm.3141$[email protected]..
    >> I've been googling and can't seem to find one that will work for me. I
    >> don't have a broiler unless you count my oven that I can't master. I
    >> need one that only requires searing on the stovetop or baking but I don't
    >> want to over cook. Do you have a tried and true recipe that you can pass
    >> on? I'd like to cook these scallops tonight and bring them to watch
    >> football tomorrow, so something that can be cooked ahead and reheated the
    >> next day would be good. Any such thing?
    >>
    >> For something funny, here's one from kopycat.com with "melted wine and
    >> butter marinade".
    >>
    >>
    >> Red Lobster Bacon Wrapped Sea Scallops
    >>

    > A small point: do scallops come from anywhere but the sea?


    hahahaha and... pan fried... whatever.... does anyone fry in other than a
    pan....



  13. #13
    Ed Pawlowski Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "ffred" <[email protected]> wrote in message
    >> Red Lobster Bacon Wrapped Sea Scallops
    >>

    > A small point: do scallops come from anywhere but the sea?
    > Graham



    Yes, that is why some are called bay scallops.



  14. #14
    Omelet Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    In article <[email protected]>,
    "Ophelia" <[email protected]> wrote:

    > "ffred" <[email protected]> wrote in message
    > news:HEKvm.108852$[email protected]..
    > >
    > > "Cheryl" <[email protected]> wrote in message
    > > news:sexvm.3141$[email protected]..
    > >> I've been googling and can't seem to find one that will work for me. I
    > >> don't have a broiler unless you count my oven that I can't master. I
    > >> need one that only requires searing on the stovetop or baking but I don't
    > >> want to over cook. Do you have a tried and true recipe that you can pass
    > >> on? I'd like to cook these scallops tonight and bring them to watch
    > >> football tomorrow, so something that can be cooked ahead and reheated the
    > >> next day would be good. Any such thing?
    > >>
    > >> For something funny, here's one from kopycat.com with "melted wine and
    > >> butter marinade".
    > >>
    > >>
    > >> Red Lobster Bacon Wrapped Sea Scallops
    > >>

    > > A small point: do scallops come from anywhere but the sea?

    >
    > hahahaha and... pan fried... whatever.... does anyone fry in other than a
    > pan....


    Yes. Sometimes I deep fry in a pot.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  15. #15
    ffred Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected] ...
    >
    > "ffred" <[email protected]> wrote in message
    >>> Red Lobster Bacon Wrapped Sea Scallops
    >>>

    >> A small point: do scallops come from anywhere but the sea?
    >> Graham

    >
    >
    > Yes, that is why some are called bay scallops.

    But is there much of a difference between them? After all, a bay can be
    quite deep.



  16. #16
    Jenny Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "ffred" <[email protected]> wrote in message
    news:zbLvm.626$[email protected]..
    >
    > "Ed Pawlowski" <[email protected]> wrote in message
    > news:[email protected] ...
    >>
    >> "ffred" <[email protected]> wrote in message
    >>>> Red Lobster Bacon Wrapped Sea Scallops
    >>>>
    >>> A small point: do scallops come from anywhere but the sea?
    >>> Graham

    >>
    >>
    >> Yes, that is why some are called bay scallops.

    > But is there much of a difference between them? After all, a bay can be
    > quite deep.
    >

    Sea scallops are much larger than Bay scallops



  17. #17
    Ophelia Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <[email protected]>,
    > "Ophelia" <[email protected]> wrote:
    >
    >> "ffred" <[email protected]> wrote in message
    >> news:HEKvm.108852$[email protected]..
    >> >
    >> > "Cheryl" <[email protected]> wrote in message
    >> > news:sexvm.3141$[email protected]..
    >> >> I've been googling and can't seem to find one that will work for me.
    >> >> I
    >> >> don't have a broiler unless you count my oven that I can't master. I
    >> >> need one that only requires searing on the stovetop or baking but I
    >> >> don't
    >> >> want to over cook. Do you have a tried and true recipe that you can
    >> >> pass
    >> >> on? I'd like to cook these scallops tonight and bring them to watch
    >> >> football tomorrow, so something that can be cooked ahead and reheated
    >> >> the
    >> >> next day would be good. Any such thing?
    >> >>
    >> >> For something funny, here's one from kopycat.com with "melted wine and
    >> >> butter marinade".
    >> >>
    >> >>
    >> >> Red Lobster Bacon Wrapped Sea Scallops
    >> >>
    >> > A small point: do scallops come from anywhere but the sea?

    >>
    >> hahahaha and... pan fried... whatever.... does anyone fry in other than
    >> a
    >> pan....

    >
    > Yes. Sometimes I deep fry in a pot.


    pah! semantics You don't fry in a teapot do you?




  18. #18
    ffred Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "Jenny" <[email protected]> wrote in message news:h9nvft$9kh$[email protected]..
    >
    > "ffred" <[email protected]> wrote in message
    > news:zbLvm.626$[email protected]..
    >>
    >> "Ed Pawlowski" <[email protected]> wrote in message
    >> news:[email protected] ...
    >>>
    >>> "ffred" <[email protected]> wrote in message
    >>>>> Red Lobster Bacon Wrapped Sea Scallops
    >>>>>
    >>>> A small point: do scallops come from anywhere but the sea?
    >>>> Graham
    >>>
    >>>
    >>> Yes, that is why some are called bay scallops.

    >> But is there much of a difference between them? After all, a bay can be
    >> quite deep.
    >>

    > Sea scallops are much larger than Bay scallops


    Sea scallops: Placopecten magellanicus
    Bay scallops: Argopecten irradians

    That sorts it out!



  19. #19
    Omelet Guest

    Default Re: Rec request: Bacon wrapped sea scallops

    In article <[email protected]>,
    "Ophelia" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > In article <[email protected]>,
    > > "Ophelia" <[email protected]> wrote:
    > >
    > >> "ffred" <[email protected]> wrote in message
    > >> news:HEKvm.108852$[email protected]..
    > >> >
    > >> > "Cheryl" <[email protected]> wrote in message
    > >> > news:sexvm.3141$[email protected]..
    > >> >> I've been googling and can't seem to find one that will work for me.
    > >> >> I
    > >> >> don't have a broiler unless you count my oven that I can't master. I
    > >> >> need one that only requires searing on the stovetop or baking but I
    > >> >> don't
    > >> >> want to over cook. Do you have a tried and true recipe that you can
    > >> >> pass
    > >> >> on? I'd like to cook these scallops tonight and bring them to watch
    > >> >> football tomorrow, so something that can be cooked ahead and reheated
    > >> >> the
    > >> >> next day would be good. Any such thing?
    > >> >>
    > >> >> For something funny, here's one from kopycat.com with "melted wine and
    > >> >> butter marinade".
    > >> >>
    > >> >>
    > >> >> Red Lobster Bacon Wrapped Sea Scallops
    > >> >>
    > >> > A small point: do scallops come from anywhere but the sea?
    > >>
    > >> hahahaha and... pan fried... whatever.... does anyone fry in other than
    > >> a
    > >> pan....

    > >
    > > Yes. Sometimes I deep fry in a pot.

    >
    > pah! semantics You don't fry in a teapot do you?


    Might be fun to try. <g>

    I'd have to use a fondue fork!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  20. #20
    Ed Pawlowski Guest

    Default Re: Rec request: Bacon wrapped sea scallops


    "ffred" <[email protected]> wrote in message >>
    >>
    >> Yes, that is why some are called bay scallops.

    > But is there much of a difference between them? After all, a bay can be
    > quite deep.


    Sea scallops are about the size of a half dollar to more than a silver
    dollar. Bay are usually between a dime and nickel.



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