Cookbook:Bacon-Wrapped Scallops

Bacon-Wrapped Scallops
Category	Seafood recipes
Servings	4
Time	½ hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine

Ingredients

• 1 quart (1 liter) vegetable oil for frying
• 1 cup teriyaki glaze
• ½ cup soy sauce
• 2 tablespoons sugar
• ½ pound (225 g) bacon
• 1 pound (20–30 ea. / 450 g) of scallops

Procedure

1. Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.
2. Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
3. Cut bacon strips in half lengthwise.
4. Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.
5. Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
6. Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
7. Serve immediately.

Notes, tips, and variations

• Do not eat the toothpick!