Bacon Wrapped Scallops
Bacon Wrapped Scallops
Bacon Wrapped Scallops
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Recipe - Foodland Market City
Bacon Wrapped Scallops - Web (Thryveai).jpg
Bacon Wrapped Scallops
000
Ingredients
Large Scallops, 1 1/2 Pound
Bacon, 1/2 Pound
Aloha Shoyu, 1/4 Cup
Orange Juice, 1/4 Cup
Brown Sugar, 1/4 Cup
Toothpicks
Directions

Ingredients

  • 1 1/2 pounds large scallops
  • 1/2 pound bacon
  • 1/4 cup Aloha Shoyu or Tamari
  • 1/4 cup orange juice, fresh squeezed
  • 1/4 cup brown sugar
  • Toothpicks

 

Directions

  1. In a small bowl, combine shoyu, orange juice, and brown sugar. Add scallops to the shoyu mixture, toss to combine, and refrigerate for 30 minutes or up to overnight.
  2. Preheat the oven to 425F.
  3. Working with one scallop at a time, lay the bacon piece flat and add a marinated scallop. Tightly wrap the bacon around the scallop and pierce with a toothpick to hold the bacon in place.
  4. Place scallop on a lined baking sheet and bake for 12-15 minutes, or until bacon is crispy. (Chef's tip: For extra crispy bacon, broil for the last 2-3 minutes. Just keep an eye on them.
  5. Serve.
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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
Large Scallops, 1 1/2 Pound
an image
Fresh Scallops, Jumbo, 1 Pound
Maika`i Member Price
$28.99 avg/ea was $36.99 avg/ea$28.99/lb
Bacon, 1/2 Pound
an image
Jimmy Dean Premium Hickory Smoked Bacon, 12 Ounce
Maika`i Member Price
$6.99 was $7.79$0.58/oz
Aloha Shoyu, 1/4 Cup
Not Available
Orange Juice, 1/4 Cup
an image
Sarah Farms Orange Juice, 64 Ounce
Maika`i Member Price
$5.69 was $6.99$0.09/oz
Brown Sugar, 1/4 Cup
an image
Maika'i Organic Light Brown Sugar, 24 Ounce
Maika`i Member Price
$6.49 was $7.29$0.27/oz
Toothpicks
an image
Best Yet Square Round Toothpicks, 250 Each
$1.49$0.01 each

Directions

Ingredients

  • 1 1/2 pounds large scallops
  • 1/2 pound bacon
  • 1/4 cup Aloha Shoyu or Tamari
  • 1/4 cup orange juice, fresh squeezed
  • 1/4 cup brown sugar
  • Toothpicks

 

Directions

  1. In a small bowl, combine shoyu, orange juice, and brown sugar. Add scallops to the shoyu mixture, toss to combine, and refrigerate for 30 minutes or up to overnight.
  2. Preheat the oven to 425F.
  3. Working with one scallop at a time, lay the bacon piece flat and add a marinated scallop. Tightly wrap the bacon around the scallop and pierce with a toothpick to hold the bacon in place.
  4. Place scallop on a lined baking sheet and bake for 12-15 minutes, or until bacon is crispy. (Chef's tip: For extra crispy bacon, broil for the last 2-3 minutes. Just keep an eye on them.
  5. Serve.