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Bacon-Wrapped Scallops




Source of Recipe


Internet


List of Ingredients




1 pound (21-30 count) fresh or frozen ocean scallops
1/2 fresh lemon (squeeze for juice)
1-1 1/2 pounds bacon (one slice for every two scallops), cut in half
Noncolored toothpicks


Recipe



If using frozen scallops, defrost. Rinse fresh scallops well and pat dry with paper towel.
Place scallops in bowl with lemon juice.
To par-cook bacon, place on parchment-lined baking sheet and bake in 350-degree oven until fat starts to dissipate, about 8 to 10 minutes.
Drain on paper towels.
When bacon is cool, wrap one scallop in strip of bacon and secure with toothpick.
Flash-freeze assembled scallops by putting on baking sheet or foil -- making sure scallops don't touch -- and cover lightly with plastic.
When completely frozen, transfer to container for more compact freezing.
Before serving, defrost scallops in refrigerator for about 20 minutes and then bake on parchment-lined baking sheet in 350-degree oven for 5 to 10 minutes or until scallops flake with fork.
Serve warm.
Makes approximately 25 scallops.