|Bacon Wrapped Teriyaki Scallops
12 Jumbo sea scallops, split
1 cup East West Ginger Teriyaki - regular or hot
12 slices Tony’s Maple Cured bacon, cut in half
24 peeled water chestnuts, about 8 oz, drained
1 bunch scallions, minced
1 TBS toasted sesame seeds
large toothpicks or short skewers, soaked in water for 30 plus minutes
Cut scallops in half (or as needed to make them about the same size as the water chestnuts) and marinate in teriyaki for 15-45 minutes, drain and reserve marinade. Simmer marinade in a small saucepan to reduce by 20-30%.
Preheat oven to 450°. Line a heavy flat jellyroll pan (flat pan with short sides) with parchment and place in oven to preheat.
Wrap one piece of scallop and one water chestnut in one half slice of bacon and pin to secure with a soaked toothpick - repeat with remaining scallops.
Remove hot pan from oven. Dip each scallop wrap in reduced marinade and arrange on pan with the exposed scallop face touching the pan. Place back in oven and roast until seared, 8-10 minutes. Turn each scallop over, place back in oven for another 3-5 minutes or until cooked through. Meanwhile, bring marinade back to a simmer, reserve warm.
Serve with a drizzle of the warm reduced marinade and a sprinkle of chopped scallion and toasted sesame seeds. Makes 24 hors d’oeuvres. - Chef Mick, Tony’s Markets.
Chef Notes: Scallop sizes vary so counts and cooking times may also. Adjust scallop and bacon sizes, as well as cooking times, as needed.