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Post by :tommy
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :1132
Click below to download : Appetizers - Bacon Wrapped Scallops (Format : PDF)
Appetizers - Bacon Wrapped Scallops
BACON WRAPPED SCALLOPSFresh sea scallops
Bacon strips
Teriyaki sauce
Preheat oven to 425.
Wash and drain scallops. Marinate scallops in teriyaki sauce overnight.
Wrap in 1/2 strip of bacon and secure with wooden toothpick.
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Yield: 4 appetizers 1 lbs. Small, fresh bay scallops* 1/2 Lemon, juice of 1/4 cup Unsalted butter 1 tsp. Oil 1 large Garlic clove, peeled and finely chopped 1 tsp. Finely chopped fresh ginger 1/4 cup Fresh bread crumbs 1 tbsp. Fresh, snipped chives 1/4 cup Freshly grated Parmesan *If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with
Appetizers - Seafood Scallops With Garlic, Ginger And Chives
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1 egg -- beaten 1 tsp dijon mustard 1 tbsp fresh lemon juice 3/4 tsp thyme 6 tbsp olive oil 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 lb lump crabmeat -- picked over & flaked 1/2 cup fine dry breadcrumbs 2 tbsp unsalted butter fresh lemon wedges In a medium bowl, whisk the egg, mustard, lemon juice and thyme until blended. Slowly whisk in 4 tbsp of the oil in a thin stream. Season with the salt and pepper. Stir in the crabmeat; add the breadcrumbs, and mix until blended. Shape the crabmeat mixture into (8) 1/2" thick
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