Photo: Bacon Wrapped Shrimp and Scallops Recipe
Ingredients
- 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
- 12 large sea scallops, trimmed and well drained
- 1 lime, juiced and zested
- 1 tablespoon toasted sesame oil
- 1 tablespoon grill seasoning or coarse salt and black pepper
- 1 teaspoon hot red pepper flakes
- 12 slices center cut or applewood smoked bacon, cut in 1/2
- Toothpicks
- 3 scallions, very thinly sliced on an angle
Directions
Preheat oven to 425 degrees F.
Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
Arrange cooked seafood on platter and sprinkle with chopped scallions.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 88 reviews
By scalpemfsu_11938907
Monticello, FL
on July 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We have been making versions of this recipe for some time now and always get rave reviews. We use center cut bacon and cut each piece in 1/2 or 1/3 to just fit around the shrimp or scallop. With center cut the bacon is always cooked to perfection. We usually grill them and for tailgate folks eat them right off the grill. We also will use a skewer if we want to throw a bunch on at once and not have to turn them individually. Good to use leftovers in a pasta making a simple sauce with white wine and butter. YUM.
By CES200116
washington, DC
on June 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I actually can't believe how good this was. I did this recipe with a pound of 16-20 count shrimp and used turkey bacon instead. I microwaved the bacon for 2 minutes to "pre-cook" it and then wrapped the shrimp. Instead of roasting it, I put it in a saute pan with a little bit of olive oil and cooked in 3 min per side. The bacon was crispy and the shrimp came out perfect and I think it gives you much more control than using the oven.
It was surprisingly to me how I tasted the spiciness of the seasonings, the lime juice and the sesame oil without having to marinate the shrimp at all.
This recipe was super easy and perfect for a weeknight meal or an app
By kkkoot_12340770
indy, 53
on April 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Followed recipe pretty much but let soak in lime and sesame oil a couple of hours. I used pre-cooked bacon and cooked just fine. I also added Paula Deans Crazy Salt and added some Montreal Seasoning.
Read all 88 reviews