Shelly's Recipe

BACON WRAPPED GINGER SOY SCALLOPS

Category: Seafood

1/4 cup soy sauce
1 tbsp dark brown sugar
1 1/2 tsp minced fresh ginger
6 very large sea scallops (8 to 10 oz total)
1 (8 oz) can sliced water chestnuts, drained
12 slices bacon, cut in half crosswise.

Note: It's important to preheat the baking sheet so scallops can caramelize. Set a rack in upper third of oven. Line bottom of a broiler pan with foil, replace perforated top part of the pan, and put whole pan on oven rack. Heat oven to 450.

In a medium bowl, combine first 3 ingredients. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate scallop pieces in soy mixture for 15 minutes. Reserve marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of bacon over scallop and secure with a toothpick. Remove broiler pan from oven and quickly arrange scallops on hot pan so that an exposed side of each scallop faces up. Drizzle scallops with reserved marinade. Bake, turning the scallops over once after 10 minutes until bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.