Yield: Yields 2 dozen hors d’oeuvres.
Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.
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This has become a favourite in our house - can't have a Christmas party without them! I have also used smaller scallops, whole and it works just fine.
A delicious and easy appetizer! The slight sweetness of the scallop and the zing of ginger play well with the salty richness of the bacon and soy. The crunch of the water chestnut gives great texture.True story, I was invited to a bacon-wrap party where everyone brought different bacon-wrapped appetizers. I brought these ginger-soy scallops and they were voted "Most Delicious". Take that, bacon-wrapped dates!
Very tasty... used high quality bacon but some of the pieces had quite a bit of fat that did not broil off. I had to leave them under the broiler much longer than I wanted to in order to avoid a flabby mess. Make sure to trim all excess fat before wrapping, or perhaps even partially cook the bacon in a pan before wrapping to make sure the final product is crisp.
Fantastic appetizer. Very easy - used large (not the very large called for in the recipe)scallops and still cut them in half to make about 20 or so. Did not have fresh ginger so used powered - worked fine. Made them on the grill while waiting for Christmas roast to finish. Plate was empty very quickly.Will definitly make again
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