Bacon-Wrapped Ginger Soy Scallops

Bacon-Wrapped Ginger Soy Scallops
Photo by Scott Phillips


  • 8 oz. can sliced water chestnuts, drained
  • 12 slices bacon, cut in half crosswise
  • 1 Tbs. dark brown sugar
  • 1-½ tsp. minced fresh ginger
  • 6 very large “dry” sea scallops (8 to 10 oz. total)
  • ¼ cup soy sauce

Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F. In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides o...

View full recipe at Fine Cooking


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