Whisky maple marinated bacon-wrapped scallops
Ingredients:
bacon (4-5 ounces, long strips of bacon)
large sea scallops (about 1 1/2 pounds)
Marinade:
2 tablespoons Bourbon or whisky
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground tricolor pepper
3 tablespoons minced green onions
Rinse scallops and remove side muscle. Mix mariade ingredients together well. Place scallops and marinade in ziplock bag. Marinate in fridge for 1-2 hours.
Set oven to convection roast 300. Pre-cook bacon in a fry pan for 2-3 minutes if thick. Cut bacon slices in half and wrap half a slice around each scallop. Secure with toothpick. Place bacon wrapped scallops on a rack on a tray that is covered with tin foil. Cook scallops in oven until bacon is crispy, about 15-20 min.
bacon (4-5 ounces, long strips of bacon)
large sea scallops (about 1 1/2 pounds)
Marinade:
2 tablespoons Bourbon or whisky
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground tricolor pepper
3 tablespoons minced green onions
Rinse scallops and remove side muscle. Mix mariade ingredients together well. Place scallops and marinade in ziplock bag. Marinate in fridge for 1-2 hours.
Set oven to convection roast 300. Pre-cook bacon in a fry pan for 2-3 minutes if thick. Cut bacon slices in half and wrap half a slice around each scallop. Secure with toothpick. Place bacon wrapped scallops on a rack on a tray that is covered with tin foil. Cook scallops in oven until bacon is crispy, about 15-20 min.
Wine pairing note: Choose a Sauvignon Blanc for this dish... not Chardonnay. The Yalumba Viognier that we paired (in photo) did not mix well with the scallops :(
