Angels and Devils on Horseback

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Happy Happy Hour

Rated 5 stars out of 5
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  • Read 5 Reviews
Total Time:
33 min
Prep
15 min
Inactive
10 min
Cook
8 min
Yield:
2 dozen
Level:
Easy
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Ingredients

  • 1/2 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon hot pepper sauce
  • 12 medium to small oysters, shucked and drained
  • 12 scallops, side muscle removed
  • 12 slices bacon, cut in half crosswise

Directions

Preheat the broiler.

In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and scallops and toss to coat. Let marinate for 10 minutes. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster or scallop on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet.

Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.

Remove from the oven and serve immediately.

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Newest Ratings and Reviews

Read all 5 reviews

  • on November 20, 2011

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    We like the grill rather than the oven; and also commonly use venison tenderloin instead of the seafoodfor our 'devils"; they are everyones favorite.

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  • on June 23, 2011

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    i love these I add a little c. pepper to mine though. Ft, Myers Fla,

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  • on April 18, 2005

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    We made these a couple of years ago for a dinner party. Instead of wrapping the oysters and scallops separately, we wrapped them together. We also drizzled a chipotle cream sauce over them. These were out of this world. Try them on the gril!

    people found this review Helpful.
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