As far as appetizers go, Bacon-wrapped Scallops are always a favorite with our friends and family. This recipe is from San Francisco Flavors (a Junior League cookbook). While the original recipe calls for pancetta instead of bacon, I tend to use bacon. It’s easier to work with (and less expensive) when making a large number of appetizers.
I love this recipe for parties because I can make them a day ahead. Read the NOTES below, for some time saving tips.
Bacon-Wrapped Scallops and Papaya
Makes 30 Appetizers
Ingredients:
30 slices of Bacon
15 Sea Scallops, halved crosswise
1/2 ripe Papaya, peeled, seeded & sliced
3 Green Onions, including green tops, halved lengthwise and cut into 1 inch slices
Mustard Cream Sauce:
1/2 cup Heavy Cream
2 Tbs. Dijon Mustard
1 Tbs. minced, fresh Dill (or 1 tsp. Dried Dill)
1/2 tsp. Ground Pepper
Directions:
1. Lay out the bacon on a cutting board. Place a scallop half on the end of each slice of bacon. Lay a slice of papaya and some green onion slices on top of the scallop. Roll up the bacon. Skewer the bacon through the scallop to secure the insides. Repeat with the remaining bacon.
2. To make the sauce: In a small bowl, combine all ingredients and mix to blend.
3. Preheat the broiler. With a pastry brush, coat the bacon pieces with the cream mixture. Line a baking sheet with aluminum foil and set a wire rack on top of the foil. Place bacon pieces on the rack and broil for 8 to 10 minutes, watching carefully, until lightly browned. Serve hot.
NOTES:
- For large parties, I use the frozen bag of scallops from Costco. Most of the scallops are large enough to slice in half. If I am making a smaller number of appetizers, I use the frozen scallops from Trader Joes. These scallops are smaller, so I generally use them whole.
- I make the cream sauce in a glass pyrex measuring cup. Instead of brushing the sauce, I drizzle (pour) the sauce on the scallops. I also make the sauce a day ahead. It actually tastes better, as the dill and mustard are absorbed. Be sure to mix the sauce well before using.
- When making a large number of appetizers, I use the partially-cooked bacon from Costco. It’s very easy to work with; however, I often need to trim the bacon, as it’s too long.
- Use fresh dill, if possible.
