Growing up in Florida I, not surprisingly, have been eating seafood since before I could walk.
I like it all and I am trying to raise my kids the same way. Try everything, be open minded.
We are a foodie family after all.
So today I am sharing a seafood recipe my father has made for me many times. These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!
Give them a try. My kiddos gobbled them up at Easter and made this Mama proud.
Easter scallop appetizers were given two thumbs up from Stella.
This appetizer should be on every seafood lover’s holiday menu!
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Teriyaki Bacon Wrapped Scallops
Makes 24 servings
Ingredients
- 12 jumbo sea scallops cut in half width wise
- 1/2 cup teriyaki marinade I like Mr Yoshida's
- 12 strips of bacon cut in half and partially cooked
Instructions
- Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
- Preheat oven to 450 degrees.
- Add bacon to a large skillet and cook halfway, flipping once. Drain.
- Remove scallops from marinade.
- Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
- Thread a toothpick through the bacon and scallop to secure.
- Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.
- Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
- Serve warm as an appetizer.
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For The Love of Food Blog
Start with jumbo sea scallops. The bigger, the better!
Cut them in half width wise.
Use a sharp knife and be careful not to rip the meat.
Now you have 24 scallop appetizers ready to be marinaded.
I love this brand, Mr Yoshida’s, for marinading. It is the bomb. Trust me.
Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
Add bacon to a large skillet and cook halfway, flipping once. Drain.
Remove scallops from marinade.
Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
Thread a toothpick through the bacon and scallop to secure.
Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.
Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
Serve warm as an appetizer. I bet you can’t eat just one!
Teriyaki is a great flavor!
Oooh, my husband would be all over these!
This is such a cool recipe and I totally dig that Stella loves them.
Can these be made ahead of time and reheated?
I don’t like reheating seafood b/c it can get tough and dry out. But you could give it a try and reheat on low heat with extra sauce.