Ingredients for Bacon Wrapped Scallops Rachael Ray
- 1 pound sea scallops
- 1/4 cup teriyaki sauce
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 cup sliced pickled ginger
- 8-10 slices bacon
- toothpicks, as needed
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How to Make Bacon Wrapped Scallops Rachael Ray
- Preheat oven to 450°F (232°C).
- In a shallow bowl, combine 1 pound of scallops with 1/4 cup teriyaki sauce. Marinate for 15 minutes.
- While scallops marinate, prepare the water chestnut and ginger towers. Line up approximately 1 cup sliced water chestnuts on a plate.
- Top each water chestnut slice with a thin slice of pickled ginger (about 1/4 cup sliced ginger).
- Place another water chestnut slice on top of the ginger, creating a small tower.
- Place one marinated scallop on top of each water chestnut tower.
- Lay out bacon slices (about 8-10 slices, depending on the size of your scallops) on a cutting board.
- Wrap a bacon slice around each water chestnut-scallop tower, tucking the ends underneath. Secure with a toothpick.
- Arrange the bacon-wrapped scallops on a broiler pan or wire rack set over a baking sheet.
- Bake for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
8g
Carbs
0g
