Serves 24 pieces
Originally aired November 29, 2007
- 6 large sea scallops, cut into quarters
- 1/4 cup teriyaki sauce
- 48 slices water chestnuts
- 24 slices pickled ginger
- 12 slices good quality bacon, thickly sliced and cut in half
- 24 toothpicks
Preheat oven to 450F.
Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.