|
||||||
 |
Recent Posts | Search by username | |
Contact Us | |
Login | |
Register |
 |
 |
|||||
 |
 |
 |
 |
 |
 |
|
24HourForums.com > Supported Forums > Marie's Food Processor > recipe book > Does anyone have a recipe for... |
| Moderated by: Marie5656 |
|
|||||||||||||||||||||||||||||||||||||||
| Author | Post | |||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
Luvdawgs Pioneer100© Member 
|
  |
|
||||||||||||||||||||||||||||||||||||||
|
bacon wrapped scallops cooked on the outdoor grill? We're having some company next month and I'd like to prepare them for the company, who has told me they really like them.
|
||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||
|
Lady Cop Pioneer100© Member  ~~sea hag~~:)
|
|
|
||||||||||||||||||||||||||||||||||||||
|
i've done that several times, it's delicious. and very simple. one tip i would give is to get wooden skewers and soak them in water for a few hours. then put your bacon-wrapped shrimp on the skewers and then the barbie at the last minute, they won't take long. you could pre-cook the bacon a little since the shrimp take about 3 minutes.
  |
||||||||||||||||||||||||||||||||||||||||
|
Lady Cop Pioneer100© Member ~~sea hag~~:)
|
|
|
||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||
|
Luvdawgs Pioneer100© Member
|
|
|
||||||||||||||||||||||||||||||||||||||
Thanks, Marie.  Those look great, LC!!!
|
||||||||||||||||||||||||||||||||||||||||
|
UsedToRide Original500© Member  ^^^That is LOVE!!^^^
|
|
|
||||||||||||||||||||||||||||||||||||||
I don't cook and I don't have a recipe for you, but I am asking....no, begging, that whatever recipe you go with, do NOT, PLEASE, for all that is sacred, holy and sane, DON'T put any sort of breading on the scallops. As a person who could happily live on scallops for the rest of her life, I am pleading; serve the scallops nekkid. The SCALLOPS, not Susan, before any of you perverts jump on that. 
Respect some, trust one, fear none ~~Bullet A hundred criminals may be set free, but one innocent man should not go to prison, for that will make the entire system criminal ~Chief Justice T.L.Venkatraman |
||||||||||||||||||||||||||||||||||||||||
|
Lady Cop Pioneer100© Member ~~sea hag~~:)
|
|
|
||||||||||||||||||||||||||||||||||||||
|
oh hell, i thought it was shrimp! DUH! but the same goes for scallops. get big sea scallops. and make sure from fishmonger they are NOT shark- meat cutouts. if they are too uniform, beware.
|
||||||||||||||||||||||||||||||||||||||||
|
Luvdawgs Pioneer100© Member
|
|
|
||||||||||||||||||||||||||||||||||||||
It must be too late at night and I'm getting flaky...sorry about that LC!! Thank YOU very much for your help with the grilling tips...I really do appreciate it. 
|
||||||||||||||||||||||||||||||||||||||||
|
Marie5656 Forum-Blogger© Original500© Member  Just hanging out
|
|
|
||||||||||||||||||||||||||||||||||||||
|
OK, I would have given the same recipe as LC. But like UTR says, hold the breading.
|
||||||||||||||||||||||||||||||||||||||||
|
Lady Cop Pioneer100© Member ~~sea hag~~:)
|
|
|
||||||||||||||||||||||||||||||||||||||
|
let us know how they turn out!
|
||||||||||||||||||||||||||||||||||||||||
|
Luvdawgs Pioneer100© Member
|
|
|
||||||||||||||||||||||||||||||||||||||
|
Absolutely NO bread crumbs will ever touch the scallops, UTR, so your mind can be at rest about that! They will definitely be the sea scallops, LC. We have some excellent fish mongers in the area...we are fairly close to the waterfront here (about a 20 minute drive).
|
||||||||||||||||||||||||||||||||||||||||
|
newbiecollector Pioneer100© Member  Here for the ride.
|
|
|
||||||||||||||||||||||||||||||||||||||
|
I can tell you how I have done those and the folks said they liked them. As others said make sure you have real scallops. In a bowl, I squeeze enough lemons, in a bowl, so the the juice will cover the bacon strips. The bacon should be thin and lean. I add the juice from 1 lime. Submerge the bacon in the liguid for maybe and hour.........less is ok. Wrap it like they said, stab it with soaked wood picks and it will go fast on the grill for being ready. PS: Don't soak the scallops in the lemon juice........lemon juice sort of "cooks" any sea food............in this case it would make them very tough.
Enjoy the pleasure of life Wayne |
||||||||||||||||||||||||||||||||||||||||
|
Luvdawgs Pioneer100© Member
|
|
|
||||||||||||||||||||||||||||||||||||||
|
Thanks, Newbie!
|
||||||||||||||||||||||||||||||||||||||||
|
librtyhead Original500© Member 
|
|
|
||||||||||||||||||||||||||||||||||||||
|
Lady Cop wrote:
|
||||||||||||||||||||||||||||||||||||||||
|
Marie5656 Forum-Blogger© Original500© Member Just hanging out
|
|
|
||||||||||||||||||||||||||||||||||||||
|
Just got this off another forum. Just figured I would add it here, as it rather goes with the subject of this thread. 1 lb. sea scallops 1 lb. bacon, cut to 1/2 to 1/3 strip size 1 can chunk pineapple, drained and cut to 1/4 size of scallops Toothpicks Wrap 1 scallop with 1 piece of pineapple with 1/2 strip of bacon and secure with toothpick. Continue until all scallops are wrapped, then lay them out onto a baking sheet with a lipped edge. Bake at 350 degrees for 20 minutes or until bacon is browned. Pineapple is optional
|
||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||
|
Luvdawgs Pioneer100© Member
|
|
|
||||||||||||||||||||||||||||||||||||||
|
Thanks, Marie!
|
||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||
24HourForums.com > Supported Forums > Marie's Food Processor > recipe book > Does anyone have a recipe for... | ||||||||||||||||||||||||||||||||||||||||
| Site Supporters | |||
|---|---|---|---|
| Posts Of The Day | Mock Forums | WowClassic | |
Themes and most mods done in collaboration with: WowClassic - powerful forum software with the best support service.
We are partners with Forum Owner Services
Powered by - Copyright © 2003-2006 Aycan Gulez
We are partners with Forum Owner Services
Powered by - Copyright © 2003-2006 Aycan Gulez