Shelly's Recipe

BACON WRAPPED SCALLOPS II

Category: Seafood

1 lb bay scallops
12 slices bacon, cut in half crosswise and lengthwise
1 1/4 tsp Greek seasoning
1 tsp ground pepper
2 tbsp lemon juice

Wrap each scallop with a piece of bacon; secure with a wooden pick. Sprinkle with seasonings and lemon juice. Place on a rack in a shallow roasting pan. Broil 5 inch from heat 8 minutes or until bacon is crisp, turning once. Serve immediately. Makes 40-44 appetizers.

Variations: (1) Mix together in a small bowl 3 tbsp teriyaki sauce, 2 tbsp brown sugar, 1 1/2 tsp grated ginger. Dip the bacon wrapped scallops in the sauce and line on a foil-lined jelly-roll pan about 1/2 inch apart. Heat broiler and broil 6: from heat until bacon is lightly charred on top, about 5 minutes. Discard any juices in the pan. Turn rolls and broil until bacon is cooked through, about 3 minutes. Serve warm with a toothpick. Makes 20 rolls.

(2) Mix together in a small bowl 3/4 cup soy sauce, 1/4 cup dry sherry, 1 clover garlic, minced, 1/2 tsp sugar, and 1/4 tsp ground ginger. Marinate scallops in sauce for 2 hours and wrap in bacon. Broil until bacon is crisp; turning at least once. (Can be cooked on the grill by placing on foil with edges rolled up. Let cook about 10 minutes, checking occasionally. Note: Bacon will not be crisp on the grill.)

(3) Make a skewer with scallops, bacon and pineapple chunks and broil until bacon is crisp.