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Name: Broiled Scallops and Bacon Hors Doeuvres
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/3 lb Bacon (up to 1/2); 1 lb Sea scallops

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INGREDIENTS

1/3 lb Bacon ; (up to 1/2)
1 lb Sea scallops

Servings

INSTRUCTIONS

Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook the bacon until it has released its fat but is still limp and flexible; remove it to brown paper or paper towels and drain it well. Cut the bacon pieces in halves or thirds so that they are just long enough to wrap around a scallop with a slight overlap. Wrap each scallop with a piece of bacon and secure the wrap with a toothpick. Place the wrapped scallops on a rack that is set in a baking pan and cook under a preheated broiler, turning once, just until the bacon is crisp and the scallops are opaque. Serve immediately. Variations: Use small chunks of monkfish instead of scallops. Roll the scallops in pancetta or prosciutto instead of bacon. Add something crunchy ~ a length of scallion or a thin slice of kohlrabi - next to the scallop before rolling it in the bacon. Substitute drained water chestnuts for one-third of the scallops. Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian Morash. Posted to EAT-L Digest 11 Dec 96 From: Felicia Pickering Date: Thu, 12 Dec 1996 00:28:02 EST

NOTES

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Broiled Scallops and Bacon Hors Doeuvres

1/3 lb Bacon (up to 1/2)
1 lb Sea scallops

Remove any tough cartilage from the sides of the scallops, wipe off any  bits of shell, and pat them dry. In a large frying pan, partially cook the  bacon until it has released its fat but is still limp and flexible; remove  it to brown paper or paper towels and drain it well. Cut the bacon pieces  in halves or thirds so that they are just long enough to wrap around a  scallop with a slight overlap. Wrap each scallop with a piece of bacon and  secure the wrap with a toothpick. Place the wrapped scallops on a rack that  is set in a baking pan and cook under a preheated broiler, turning once,  just until the bacon is crisp and the scallops are opaque. Serve  immediately.    Variations: Use small chunks of monkfish instead of scallops. Roll the  scallops in pancetta or prosciutto instead of bacon. Add something crunchy  ~ a length of scallion or a thin slice of kohlrabi - next to the scallop  before rolling it in the bacon. Substitute drained water chestnuts for  one-third of the scallops.    Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian  Morash.    Posted to EAT-L Digest 11 Dec 96    From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>    Date:    Thu, 12 Dec 1996 00:28:02 EST

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Nutrition

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Serving Size: 1 Serving (597g)
Recipe Makes: 1

Calories: 1078
Calories from Fat: 636 (59%)

Amt Per Serving		% DV

	Total Fat 70.7g	94 %
	Saturated Fat 22.7g	114 %
	Monounsaturated Fat 30.1g
	Polyunsanturated Fat 8.7g
Cholesterol 249.4mg		77 %
Sodium 1965.2mg		68 %
Potassium 1753.2mg		46 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 11.6g
Protein 92.5g		132 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1078

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