8 strips of bacon
2 tbsp butter
1 lb scallops
1 tsp sea salt’
1 tsp pepper, fresh cracked
1 tsp garlic powder
3 tbsp brown sugar
1 tsp ginger
Step 1: Pat scallops dry with a paper towel. In a large pan, start to crisp bacon. Cook bacon until golden brown - but still soft and pliable.
Step Two: In a small bowl, mix salt, pepper, and garlic and then sprinkle generously over scallops.
Step 3: Wrap each scallop with bacon strips and secure by pushing a toothpick (or two) through the bacon and scallop.
Step 4: In another small bowl, mix brown sugar and ginger. Sprinkle brown sugar and ginger mixture all over scallop, but reserve much of the sugar and ginger to sprinkle after the scallops flip once.
Step 5: Heat butter in a large pan until foamy and melted. Add scallops to the pan and cook on medium high heat. Flip after 5-6 minutes, sprinkle with more sugar and ginger, and continue repeating steps until scallops are cooked.
Inspiration:
Since we have been home during the quarantine, I have been inspired to recreate recipes from some of my favorite restaurants. Pappadeaux has the most amazing bacon wrapped scallops, so I decided to recreate them with a twist. I researched and found two recipes that I really liked, and combined them to make this. It was super easy and very very good!
Pro Tip:
Cook scallops on high heat, but do not overcook them or they'll become tough and chewy (and thus not very tasty). Also, resist the urge to add salt to this dish. The bacon will give you the flavor you're looking for.
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