• 6servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 very large sea scallops

  2. 60ml aged balsamic vinegar

  3. 1 tbsp. dark brown granulated sugar

  4. 1 clove garlic, crushed

  5. 1-cm ginger, thinly sliced

  6. 12 slices peppered rasher bacon, halved

  7. 1 (250g) tin sliced water chestnuts, drained

  8. Toothpicks

Instructions Jump to Ingredients ↑

  1. Balsamic soaked rasher bacon wrapped scallops 1) Heat a slotted grill pan in a preheated 220C/Gas Mark 8 oven.

  2. Pat scallops dry and quarter them. Combine the vinegar, granulated sugar, garlic and ginger and marinate the scallops 10 minutes.

  3. Arrange the rasher bacon slices in a single layer. On each half-slice of rasher bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the rasher 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.


Send feedback