Bacon Wrapped Shrimp & Scallops
Source of Recipe
Rachael Ray
Recipe Introduction
Yum-mo!
List of Ingredients
12 jumbo raw peeled deveined sShrimp, 16 to 20 count per pound
12 large Sea Scallops, trimmed and well drained
1 Lime, juiced and zested
1 T toasted Sesame Oil
1 T grill seasoning or coarse salt and black pepper
1 t hot Red Pepper flakes
12 slices center cut or applewood smoked Bacon, cut in 1/2" pieces
Toothpicks
3 Scallions, very thinly sliced on an angle
Recipe
Preheat oven to 425 degrees F.
Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a
generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop
with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around
the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary
with picks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining
while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled,
scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
Arrange cooked seafood on platter and sprinkle with chopped scallions.
|
|
member logon
