Scallops wrapped in bacon are a tried and true hors d’oeuvre with wide reaching appeal. This rendition makes for the tastiest bite-sized scallops ever because of a simple, secret step at the beginning of the recipe!
(Serves 16-20 as hors d’oeuvres)
• 1 lb sea scallops (about 20), each cut in half (for smaller appetizers, cut in thirds)
• 1 pound bacon, each slice cut in half (again, for smaller appetizers, cut in thirds)
• ½ cup plain breadcrumbs
• 1 cup white wine
Rinse and dry scallops. Place in a bowl. Pour white wine over them. Cover and refrigerate for about an hour.
Remove scallops from refrigerator and lightly roll each in bread crumbs, then wrap bacon around each one, securing with toothpick.
Place on a parchment-lined baking sheet. Bake at 425°F for 18-20 minutes. Serve immediately.
Make ahead tip: The wrapped scallops can be completely prepared and placed in the refrigerator for a few hours before baking.
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