| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Sea scallops |
| 1/3 | lb | Bacon, up to 1/2 |
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 <MNHAN063@SIVM.SI.EDU> Date: Thu, 12 Dec 1996 00:28:02 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 521
Total Fat: 57.7g
Cholesterol: 96mg
Sodium: 963.2mg
Potassium: 288.1mg
Carbohydrates: 1.9g
Fiber: 0g
Sugar: 0g
Protein: 18.4g