Sea-inspired appetizer for your next get-together

Photography and text by Jenny Shea Rawn MS, MPH, RD

JennySheaRawn.com

Tag me @jennyshearawn and @capeandislandsmag if you try any of these recipes.

Scallops wrapped in applewood-smoked bacon with apple and balsamic glaze. These salty, savory and sweet scallops add a fresh fall twist to traditional bacon-wrapped scallops.

Recipe notes

To prevent green apple from browning, squeeze a lemon wedge over the matchsticks and toss. 

Nutrition highlight

Though bacon wrapped scallops are an indulgent appetizer, there are a few nutrition highlights of scallops. In addition to being rich in protein, scallops also provide notable amounts of vitamin B12, selenium, and phosphorous. 

Time: 25 minutes 

Serves: 6-8

Ingredients

1 lb applewood smoked bacon

1 teaspoon canola oil or other neutral high heat cooking oil

1 lb fresh sea scallops, patted dry, tough side muscle removed (I use U10/20 scallops, which means ~10-20 scallops per pound.)

¼ granny smith apple, sliced into matchsticks, then matchsticks halved 

2 ounces peppery baby greens or watercress, roughly chopped 

Balsamic glaze

Freshly ground black pepper

0.25 ounces chives, thinly sliced (1/2 of a small clamshell)


For serving

1 lemon, cut into wedges

Directions

  1. Cook bacon over medium low heat in a large skillet until almost cooked through, but not fully (about 3-4 minutes on each side). Bacon should still be pliable, not crispy. 
  2. Wrap each sea scallop with a slice of slightly cooled partially cooked bacon, using a toothpick to secure. Depending on the size of your scallops, you may have excess bacon after going around the scallop with the bacon once. If so, feel free to trim the excess bacon. 
  3. Heat oil in a large, clean non-stick skillet over medium high heat. (If you’re using the same skillet you used for the bacon, make sure it’s cleaned thoroughly, otherwise the scallops may stick and burn.) When oil is hot and glistening, swirl, and add scallops. Reduce heat to medium. If needed, cook scallops in batches to avoid crowding the scallops. Cook for 2-3 minutes, until seared. Flip scallops and continue cooking until scallops are opaque, just 2-3 minutes more. Remove scallops from the pan, and set on a plate lined with paper towels to absorb extra fat from the bacon.
  4. Plate scallops onto a serving tray. Top each scallop with a few apple matchsticks and a small piece of watercress or baby greens. Drizzle with balsamic glaze. Sprinkle with freshly ground black pepper and sliced chives. Serve with cocktail forks. 

Tag me @jennyshearawn and @capeandislandsmag if you try any of these recipes.

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