- 24 habanero peppers
- 24 scallops, muscles removed
- 24 slices bacon
- Special equipment: 8 wooden skewers
Preheat the oven to 400 degrees F.
Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer.
Roast in the oven for 12 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Nancy and Tad Mitchell, Six Feet Under Pub and Fish House