Bourbon Bacon Scallops

"A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and/or broccoli. Adapted from Cooking Light."
 
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photo by Julesong photo by Julesong
photo by Julesong
Ready In:
1hr 35mins
Ingredients:
10
Yields:
6 wrapped scallops per skewer and serving
Serves:
4
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ingredients

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directions

  • Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
  • In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
  • Add the sea scallops to the marinade in the bowl and toss gently to coat.
  • Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
  • Preheat your oven broiler; pan spray a broiler pan.
  • Cut the partially cooked bacon strips into 4 sections apiece.
  • Remove the scallops from the marinade (reserve marinade) and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
  • Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around), making sure to leave space between each scallop so that the bacon will cook well.
  • Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops).
  • Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator).
  • Note: these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.

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Reviews

  1. I am so happy I found this recipe for scallops, OMG - delicious! It's different enough to be a dinner party worthy, and easy enough for a weeknight. I did have to change the procedure a little, but did use all the ingredients, but instead of skewering the bacon wrapped scallops (cuz I was out of wooden skewers), here's what I did: I cut the bacon into bite-sized pieces, and cooked in a large frying pan, til crispy and set aside. I then poured out most of the bacon fat, and then heated the pan to high, and cooked the scallops til they were golden on each side and just barely cooked inside. I then added the bacon to the pan, and the marinade that was left over. Heated it all through for about 2 minutes to finish cooking the scallops. Served over steamed green beans - awesome!!!
     
  2. Nothing worse than people who STEAL recipes and try and pass them off as their own without giving credit to the original source.
     
  3. Wife is a big plain scallops fan. she likes a little salt and butter on hers. She thought these were great for a change. Not something she'd eat every time but still liked them a lot. I found that they were relatively easy to prepare, just make sure to marinate prior to the time you want to make dinner, and make sure you melt your butter prior to mixing it in marinade.
     
  4. We liked this light marinade & sauce.Easy to make,not too salty,sweet or thick,it allowed the freshness of the scallops room & complemented the smokey bacon flavor well.I will make this again!
     
  5. The boubon flavor was way too strong. I don't know if I was suppose to caramelize or sear them more? It sounded delicious but made me a little sick.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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