Scallops and Bacon Dijon, Red Lion Inn Style
photo by Peter J
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 20 scallops
- 2 tablespoons white wine
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon salt
- fresh ground pepper
- 10 slices bacon
- wooden toothpick
directions
- Clean scallops and pat dry.
- Mix together wine, mustard, salt and pepper, add the scallops and coat with the mixture. Marinate for 1 hour in a covered container in the fridge.
- Preheat the oven to 250 F (130 C).
- Place the bacon slices on a baking sheet in a single layer and cook for 10 minutes or until soft, drain on paper towels and then cut each slice in half crosswise.
- Increase the oven temperature to 350 F (180 C ) , drain the scallops and wraps a bacon strip around each one, fastening with a toothpick.
- Place the scallops in the baking tray and bake 8-10 minutes, basting with the juice they release.
- Serve immediately once cooked.
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Reviews
-
Mmmm! Rather than an appetizer I prepared as a light dinner along with a salad after a hot day. I didn't have any Dijon mustard so used wholegrain instead and that worked really well. The marination gives the scallops a really great taste without being too strong. This is just a perfect way to enjoy fresh scallops without too much hassle!
RECIPE SUBMITTED BY
kiwidutch
Netherlands