Balsamic Soaked Bacon Wrapped Scallops

By traciesparks

I seldom if ever use Rachel's recipies but this was a very good one. The ginger added nice freshness but next time I will combine the balsamic, sugar, garlic, ginger and let it groove together for an hour or so before marinating the scallops. I'd marinate them for 15 minutes but not too much longer or the scallops will cook in the acid. I did cook them in the oven for 20 minutes (ovens vary and the scallops were perfectly cooked as well as the bacon ... not crispy and wasn't expecting crispy, but perfectly cooked and was able to cut them (and the bacon with a fork. Don't forget to season with a dash of sea salt and fresh cracked pepper. A really fresh variation of bacon wrapped scallops.

I am a culinary student and decided to make this as an appitizer for my final the scallops were cooked perfectly but the bacon was raw i would suggest to partially cook the bacon then put it together and cook it. Overall the flavors were good and it was nicely seasoned. I did allow the scallop to marinate longer then the suggested time. I would make again.

Ingredients

• 6 very large sea scallops
• 1/4 cup aged balsamic vinegar
• 1 tablespoon dark brown sugar
• 1 clove garlic, crushed
• 1/2-inch ginger, thinly sliced
• 12 slices pepper bacon, halved
• 1 (8-ounce) can sliced water chestnuts, drained
• Toothpicks

Details

Servings 6
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Heat a slotted broiler pan in a preheated 450 degrees F oven.

Pat scallops dry and quarter them. Combine the vinegar, sugar, garlic and ginger and marinate the scallops 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the bacon, secure with toothpick. Place scallops on sides, exposed side facing out. Draw garlic and ginger from vinegar and drizzle over scallops then bake 10 minutes, turning once.