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We live in a gated community, and once a month all the neighborhood has a get together, appropriately named “Cocktails & Conversation”. The only requirement to attend is BYOB & bring a appetizer or dessert to pass. It’s a great opportunity to catch up with friends and sample all kinds of interesting recipe. At the last C & C someone made the old standard, Ramaki made with chicken livers. This gave me the inspiration to try this recipe with scallops and cook them on the grill instead of broiling them in the oven. They were delicious with the perfect soy ginger marinade, but the next time I would partially cook the bacon on a sheet pan in the oven so scallops don’t get over cooked.
I am not a dessert eater but i love appetizers. From 6 – 8 pm, I can definitely make a meal of these small bites. On the other hand, Rob still thinks we should have dinner when we come home. UGH!
Here’s the special ingredients and kitchen tools I used to make this dish even better!
Native Forest Organic Sliced Water Chestnuts
Calphalon Nonstick Baking Sheet, 12″x17″
Domino Dark Brown Sugar
- Preheat oven to 400 degrees & line a large Calphalon sheet pan with aluminum foil for easy clean up.
- Cook bacon for about 10 minutes until partially done but still pliable.
- Remove from oven and drain on paper towels.
- In a medium bowl, combine the soy sauce, brown sugar and ginger. Cut each scallop in half and marinate pieces in soy mixture for about 15 minutes.
- To assemble, stack 2 slices of the water chestnuts in center of bacon pieces. Put scallop on top of water chestnuts. Wrap the bacon ends over the scallop and secure with a toothpick.
- Preheat grill to medium. Recommend: Luxor
- Grill for about 10 – 15 minutes or until bacon is crisp.