Bacon-Wrapped Scallops

by Rachael Ray Show Staff 4:00 PM, November 28, 2007

Aired November 28, 2007

Serves 24 pieces
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.