Scallops Wrapped In Bacon
Makes 24 Pieces
3 tbsp. soy sauce
1 tbsp. Mirin (Chinese Rice Wine)
1/4 tsp. hot Asian garlic chili sauce
1 tsp. grated fresh ginger
1 tsp. garlic finely chopped
1 pinch sugar
1 tsp sesame oil
12 lg. sea scallops; halved
12 thin slices bacon
24 wooden toothpicks; soaked in water for 1 hour
In a bowl, combine the soy sauce, mirin, chili sauce, ginger, garlic, sugar and
oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under
Cook the bacon until lightly browned but only about half cooked. It must still
be flexible enough to wrap around the scallops. Cut each piece in half.
Preheat your oven to 450 degrees.
Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece
of bacon and secure it with a toothpick.
Place the wrapped scallops on a broiler pan and cook for about 6 minutes until
bacon is crispy and the scallops are firm. Serve immediately.