How was your weekend? We had 16.7″ of snow. It was the third biggest on record in our city. It was enough to close everything around here and put a damper on many SuperBowl Parties. We went ahead and threw caution to the wind and drove our 45 minute trek to the family party anyway. Wise Hubby threw a shovel, a second set of gloves, boots, hats, scarves, coats and clothes in the car. I took a case of water, all the appetizers, snacks, and beer. We weren’t going to go unprepared for a single scenario! Here in Michigan they were prepared to keep the roads moving. Our trip coming and going was uneventful and smooth. We were met with a Seafood Spread of grilled salmon, two kinds of scewered grilled shrimp, and these great scallops marinated three ways. We are going to be eating SuperBowl food for a week! It pays to be prepared! (This was originally published in February 2015)
In a seafood mood? I have plenty. Try Shrimp and Grits, Bacon Wrapped Scallop Salad, Seafood Fettuccine or these Grilled Shrimp and Scallops.
For Father’s Day ideas see Dad’s Day Delights
Bacon Wrapped Scallops
Prep
Cook
Total
Yield 24
Bacon Wrapped Scallops are easy, tasty and a special fare to serve when entertaining guests.
Ingredients
- 3/4 pound bacon
- 1 pound sea scallops, rinsed and patted dry
- 1 cup ketchup
- 1/3 cup packed light brown sugar
- 1/2 cup white vinegar
Instructions
- Preheat oven to 425 degrees F.
- Cut bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with wooden toothpick; place on rimmed baking sheet.
- Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp.
- Meanwhile, in a medium saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved.
- Dip bacon-wrapped scallops in sauce and serve with remaining sauce.
Notes
In a seafood mood? I have plenty. Try Shrimp and Grits, Bacon Wrapped Scallop Salad, Seafood Fettuccine or these Grilled Shrimp and Scallops.
Tips: serve with shaved provolone on a bed of greens of your choice.
©MARILYN'S TREATS. All images are copyright protected.
Courses Sides
Cuisine Salad
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 323 | ||
% Daily Value | ||
Total Fat 25 g | 38% | |
Saturated Fat 12 g | 60% | |
Unsaturated Fat 2 g | ||
Cholesterol 86 mg | 29% | |
Sodium 946 mg | 39% | |
Total Carbohydrates 2 g | 1% | |
Protein 22 g | 44% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Marilyn, these look so good I wanted to lick the screen! Thank you for being the bestest host ever!
Thanks Sandy! I appreciate you saying that.
I love scallops but would like to know how to remove the little membrane on the scallop that I’ve read should be removed.
Thanks for asking Barbara. I can tell you what I do. First, I buy them “ready to cook” from Costco or Meijer. They are frozen. I thaw them in cold water in the refrigerator overnite. Then when I am ready to broil them, I rinse them very thoroughly under cold water and lightly rub them with a vegetable brush. You can also just pinch off the side muscles with your fingers. I put them on a kitchen towel, and pat them to dry off excess water. I allow them to drain there for 10-15 minutes and pat them again. If I marinade them I put them in a garlic-lemon marinade for a half hour, or let them sit in butter or a cajun seasoning rub.
This is from Whole Foods Market.
Thanks Kim! They were great! I never thought of the water chestnuts! What a super idea. I will have to remember those! Hope that baby on the way is doing well!
These are one of my favorite things to make for parties! So good. Also, bacon wrapped water chestnuts for the non-seafood lovers.