Thread: 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

"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.

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

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

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]

"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

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

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

--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

"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

"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....

"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.

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]

"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.

"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

"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?

"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!

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]

"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.