【Bacon wrapped scallops 】
by MaomaoMom
I made this for dinner, my son Maomao and my husband loved it, you got to try it.
Prepare time: 15 minutes
Cook time: 20+5 minutes
Level: Low
Serves: 2-3 servings
Ingredients:
1) 7 large sized scallops;
2) 1/3 tsp salt, 1/6 tsp ground black pepper, 2 tsp freshly minced garlic;
3) 7 slices bacon (4 cm wide and 20 cm long);
4) 1 tsp paprika powder , 1 tsp chopped green onion;
Directions:
Preheat oven to 420F degrees.
1: Rinse and pat dry scallops with a paper towel, add all ingredigents of Ingredient 2) (Picture 1) and mix well.
2: Arrange bacon in a non-stick sauté pan (Picture 2) and cook on medium-high heat for about 2 minutes. Turn over and cook for another 2 minutes. .
3: Wrap each slice of bacon around one scallop and secure with a toothpick (Picture 3), repeat for the rest bacon and scallops.
4: Place wrapped scallops on a parchment paper lined baking sheet (Picture 4), season with paprika powder and chopped green onion. Bake at 420F for 20 minutes and serve immediately.
It’s the best time to make some plans for the long run and it’s time to be happy. I have read this submit and if I may I desire to suggest you some fascinating things or suggestions. Perhaps you can write subsequent articles regarding this article. I want to read more issues approximately it!
Thank you for every one of your labor on this website. My aunt delights in going through research and it is easy to see why. We all notice all of the powerful means you make worthwhile techniques by means of the blog and in addition welcome contribution from people on this topic plus my simple princess is without a doubt starting to learn a great deal. Take pleasure in the rest of the year. You’re conducting a fantastic job.
I’ve recently started a website, the information you offer on this website has helped me tremendously. Thank you for all of your time & work.
Enjoyed looking through this, very good stuff, regards. “It is well to remember that the entire universe, with one trifling exception, is composed of others.” by John Andrew Holmes.