Bacon Wrapped Scallpops II recipe

Recipe Menu

Browse Categories

» Afghan Recipe
» African Recipe
» American Indian
» Arabian Recipe
» Barbque Recipe
» Beef Recipe
» Breads Recipe
» British Recipe
» Cakes Dessert Recipe
» Candy Recipe
» Casserole Recipe
» Cookies Recipe
» Desserts Recipe
» Dips Recipe
» Drinks Recipe
» Dutch Recipe
» Filipino Recipe
» Fish Recipe
» Chicken & Turkey Recipe
» French Recipe
» German Recipe
» Greek Recipe
» Indian Recipe
» Chinese Recipe
» Irish Recipe
» Italian Recipe
» Jambalaya Recipe
» Japanese Recipe
» Jewish Recipe
» Korean Recipe
» Lamb Recipe
» Mexican Recipe
» Misc Unsorted
» Pancakes Recipe
» Pie Recipe
» Pork Recipe
» Pudding Recipe
» Russian Recipe
» Salads Recipe
» Sandwich Recipe
» Sauces
» Seafood Recipe
» Soups Recipe
» Syrups
» Thai Recipe
» Vegetable Recipe

A-Z:

Bacon Wrapped Scallpops II

Category: Pork Popular!
Author: Bob
Added On: 6/5/2011
Viewed: 2,591
Rating: Bacon Wrapped Scallpops II has been rated 1.00 by 19 users

(1.00) votes 19

Rate this recipe

User Option

Add to my cookbook email

E-mail recipe Review

(0) Comments

Write a comment print

Print recipe

Ingredients

12 large sea scallops, cut in half
12 pieces of bacon, cut in half
garlic powder
lemon pepper (optional)
teriyaki sauce
cayenne pepper
olive oil spray

Instructions

Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).

Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.

Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.

Serve with sweet and sour sauce.

Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.

Serve with lemon wedges. Yields about 2 dozen.

Rate this recipe