Sea scallops are wrapped in partially cooked bacon, then simmered in a mixture of teriyaki sauce, soy sauce, ginger, garlic powder and sesame seeds.

12 large sea scallops
6 slices hickory-smoked bacon
2/3 c. teriyaki sauce
2 T. soy sauce
1/4 t. ginger
Pinch garlic powder
1 T. sesame seeds
1 spring onion, finely chopped

Cut bacon strips in half. Fry bacon on one side until crisp; remove bacon and drain off bacon fat. Pat scallops dry on both sides, then wrap scallops with crisp side of bacon on the inside. Secure with wooden picks. Place in frying pan, bacon-side down. In a small bowl mix teriyaki, soy, garlic and ginger; set aside. Turn stove on medium-high and fry uncooked side of bacon until crisp, turning them as they become crisp. Once the entire wrap is crisp, add sesame seeds to frying pan and cook until toasted, then add spring onion and sauce mixture. Decrease heat to medium and cook for 5 minutes. Lift the scallops in bacon to serving dish; garnish with fresh parsley and additional sesame seeds.

Asian Style Grilled Scallops Wrapped In Bacon

Makes 24 pieces


3 tablespoons soy sauce
1 tablespoon Mirin (Chinese rice wine)
1/4 teaspoon hot Asian garlic chili sauce
1 teaspoon grated fresh ginger
1 teaspoon garlic, finely chopped
1 pinch sugar
1 teaspoon sesame oil
12 large 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 refrigeration.

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 grill to a medium heat.

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 the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.

B-man :smiley:



1 lb large scallops
juice from 1/2 fresh lemon
2 tablespoons butter
1 tablespoon extra virgin olive oil
salt and pepper to taste

Place olive oil and butter (real butter works better than margarine) in a large non stick pan. Coat scallops with flour and place in pan. Squeeze some of the juice from the lemon on the scallops and flavor with salt and pepper. Cook over medium/medium low heat until golden brown on the bottom. Check them often to avoid burning. Once golden brown on bottom, turn each scallop over and continue cooking until finished. Squeeze remaining lemon juice on the top of the scallops while they continue to cook.

B-man :smiley:

Sauteed Scallops with Lemon Sauce


2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped

Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.

B-man :smiley:

Ginger Cucumber Salad With Scallops


1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English
1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4
  cup water 
2-inch piece of fresh ginger, peeled and minced or grated 
2 tablespoons sugar 
1 teaspoon salt 
3 tablespoons grapeseed or other neutral oil 
1 pound sea scallops (cut in half through their equators if very
  large) or shrimp, peeled 
1 medium to large onion, sliced 
1/2 teaspoon ground turmeric, optional 
2 tablespoons sesame seeds
  1. With Asian or English cucumbers (or small garden cucumbers), slice
    thinly, preferably with a mandoline. With thick cucumbers, peel,
    halve lengthwise, and scoop out seeds before slicing.

  2. Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let
    stand for 30 to 60 minutes. (Refrigerate if marinating for more
    than an hour in warm weather.)

  3. Just before serving, drain excess liquid. Put 2 tablespoons oil in
    a skillet, preferably nonstick, over medium-high heat. Wait a
    minute, then add scallops or shrimp. Sear for about 2 minutes to a
    side, then remove to a plate. Turn heat to medium, add remaining
    oil, onions and turmeric, if you are using it. Cook until onion
    softens, about 5 minutes.

  4. Meanwhile, toast sesame seeds in a dry skillet over medium heat
    until browned and fragrant, 3 to 5 minutes. Stir onions into
    cucumbers, top with scallops or shrimp, garnish with sesame seeds,
    and serve.

Yield: 4 servings.

B-man :smiley:

Easy Gourmet Scallops and Shrimps

Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry. Cooking time can be different so cook between 7 and 15 minutes.


1 lb shrimp, uncooked, medium
1/2 lb sea scallops, large
1/4 cup dry sherry
1/4 cup water
1/4 cup teriyaki sauce
1 teaspoon granulated sugar
3 large garlic cloves, minced
2 teaspoons finely grated fresh ginger
1/4-1/2 teaspoon chili flakes (optional)
1 large red pepper
1 large yellow pepper
2 green onions
1 tablespoon cornstarch
1 teaspoon olive oil

If using frozen shrimp, do not thaw.

Place in a sieve and rinse under cold running water until ice crystals melt.
Pat dry with paper towels.

Remove tiny tough muscle from sides of scallops, if necessary.

Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.

In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.

Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
Thinly slice green onions and set aside.

Place scallops in a bowl. Then lightly sprinkle with cornstarch.
Stir until evenly coated.

Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
Add coated scallops to hot pan, shaking off excess cornstarch.
Cook until golden, from 1 to 2 minutes per side.

Add shrimp to pan.

If using uncooked shrimp, stir-fry 2 minutes.

If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
Immediately add pepper strips. Then stir in sherry mixture.
Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.

Remove from heat and sprinkle with green onions.
Wonderful served over steamed rice or noodles and drizzled with pan sauce.

B-man :smiley:

Seared Scallops with Tropical Salsa

Seared scallops are served warm with a spicy, fresh pineapple, mango, cucumber, and bell pepper salsa. Simple, colorful, and delicious.

Serves 4 servings
Prep time: 15 minutes
Cook time: 5 minutes


1/2 cup diced fresh pineapple
1/2 cup diced fresh mango
1/2 cup peeled and diced cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno pepper, seeded and minced
salt and pepper to taste
1 pound sea scallops, rinsed and drained

  1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.

  2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate while cooking the remaining scallops.

  3. Spoon the salsa over the scallops, and serve immediately.

B-man :smiley:

Cajun Scallops with Mango Salsa

Makes 15 appetizers


1/3 cup coarsely chopped mango
2 teaspoons lime juice
1 teaspoon rice vinegar
1/4 teaspoon seeded and minced Thai chili pepper
1 teaspoon minced red bell pepper
5 ounces bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)

To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers. Chill for 1 hour.

Toss scallops and Cajun seasoning together. In a medium skillet, melt butter and sauté scallops for 4 to 5 minutes. Spoon 1 rounded teaspoon, about 3, of scallops into each Fillo Shell. Bake in preheated 350 degrees F oven for 5 minutes. Garnish with 1 teaspoon of mango salsa. Serve warm.

B-man :smiley:

Caramelized Sea Scallops


16 - 20 large sea scallops
2 tsp. chili powder
1/3 cup lemon juice
1 tsp. lemon zest
1 tsp. curry powder
2 Tbsp. brown sugar

Combine chili powder and next 4 ingredients together in a medium saucepan and cook over low-heat until mixture starts to thicken. Add scallops and cook on each side until done. The mixture will start to cling to the scallop and form a thick layer. To make the layer even thicker, you can pour the scallops and glaze into a pan and broil them in the oven on low heat, rotating the scallops in the glaze.

B-man :smiley:

Angel Hair Pasta with Sea Scallops


1/2 cup soft breadcrumbs
8 ounces angel hair pasta, uncooked
1 tablespoon olive oil, for vegetables
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice
1 teaspoon olive oil, for scallops
16 ounces fresh sea scallops, cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water, drain well. Place in a large bowl and set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute.

Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.

Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.

B-man :smiley:

Back Bay Scallops


1/2 pound Fresh bay scallops
1/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Milk
1/4 cup Butter
1 1/2 tablespoons Bread crumbs

  1. Wash scallops in cold water. Drain and pat dry on paper towel.

  2. Roll in seasoned flour.

  3. Grease shells. Fill each shell with floured scallops.

  4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes.

  5. Sprinkle crumbs on top. Dot with butter.

  6. Place in microwave oven and heat at FULL POWER another 5 minutes.

Serves 2.

B-man :smiley: