Score: 5.00 (votes: 1)
At the time I was writing this book there were two ways you could have your bacon and scallops at Red Lobster: wrapped and broiled, or grilled on a skewer. The former is a smaller portion to be served as an appetizer, while the grilled version is served as a main entree. I've included recipes to clone both versions.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Get This
Broiled Bacon-Wrapped Scallops
- 4 medium sea scallops
- 2 slices bacon
- Melted butter
- Salt
- Paprika
- Ground black pepper
- 1 tablespoon bottled clam juice
- 4 toothpicks
Grilled Scallop and Bacon Skewers
- 1 teaspoon salt
- 16 sea scallops
- 4 round zucchini slices, 1/2 inch thick
- 2 slices bacon, cooked soft
- 1 tablespoon melted butter
- 4 8-inch skewers
On the side
- Brown rice
Do This
Broiled Bacon-Wrapped Scallops
1. Preheat broiler to high.
2. Boil 2 to 3 cups of water in a small pan over high heat. Salt the water.
3. Boil the scallops in the water for 3 to 4 minutes, or until they firm up. Drain the scallops when they're done.
4. Cook the bacon slices for a couple minutes per side. Don't cook until crispy or you won't be able to fold the bacon around the scallops.
5. When the scallops are cool enough to touch, cut or tear a piece of partially cooked bacon in half and wrap one half over the top of the scallop so that it meets itself underneath. Put a toothpick through the bacon to stick it in place. Repeat this with the remaining scallops.
6. Put the scallops in an oven-safe dish and brush with melted butter.
7. Lightly season the scallops with salt, paprika, and a pinch of ground pepper.
8. Broil the scallops for 5 to 6 minutes, or just until the edges begin to brown.
9. Remove the scallops from the oven and add warm clam juice to the bottom of the baking dish. Serve in the same dish.
Grilled Scallop and Bacon Skewers
1. Preheat the barbecue grill to medium/high heat.
2. In a large saucepan, heat 3 to 4 cups of water until boiling. Add a teaspoon or so of salt to the water.
3. Boil the scallops for 4 minutes or until they firm up.
4. Remove the scallops from the water and drain.
5. When the scallops have cooled enough to handle, begin building your 4 skewers.
6. Cut a zucchini slice in half and pierce it, round edge first, onto the skewer.
7. Slide the zuchini to the end until there's about 1 inch left on the end of the skewer.
8. Slice one scallop on next, piercing through the rounded edges.
9. Break the bacon into quarters and slide one piece of bacon on next.
10. Add two more scallops, one more piece of bacon, another scallop, and the other half of the zucchini slice (this one goes cut side first).
11. Make three more skewers exactly the same way.
12. Generously brush the skewers with melted butter.
13. Lightly season with salt, paprika, and a dash of black pepper.
14. Grill the skewers 4 to 5 minutes per side or until the zucchini has softened. Serve the skewers over a bed of brown rice.
Serves 2.
Reviews
bobbie
Mar 10, 2016, 22:00
wonderful flavor...you are a great helper in my kitchen!!!!
I'm Todd Wilbur, Chronic Food Hacker
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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