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1/4杯酱油
1 Tbs. dark brown sugar
1-1/2 tsp. minced fresh ginger
6 very large “dry” sea scallops (8 to 10 oz. total)
8 oz. can sliced water chestnuts, drained
12 slices bacon, cut in half crosswise

每片营养样本量
Calories (kcal) : 80
脂肪卡路里（KCAL）：60
Fat (g): 7
饱和脂肪（G）：2
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：3
Cholesterol (mg): 10
钠（MG）：310
碳水化合物（G）：2
Fiber (g): 0
蛋白质（G）：2

准备

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 of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.
To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).
Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Tip

Ask for“干”海扇贝—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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Reviews (4 reviews)

用户2742934|12/12/2015

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.
Pielove|2013年1月20日

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!
jng000|01/14/2013

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.
haslettcook|2011年12月27日

美妙的开胃菜。非常简单 - 使用的大（在食谱中不是很大）扇贝，但仍将它们切成两半，以制造约20左右的时间。没有新鲜的生姜如此使用的动力 - 工作正常。等待圣诞节烤制完成时，使它们在烤架上放在烤架上。盘子很快很快。