Enjoy This Recipe Courtesy of Chef Les Kincaid
Marinated Scallops Wrapped in Bacon
3 tablespoons soy sauce
1/4 teaspoon hot Asian chili sauce to taste
1 1/2 teaspoons grated fresh ginger
1 teaspoon finely chopped lemon grass
1 tablespoon canola oil
12 large sea scallops, halved
12 thin slices bacon, halved crosswise
24 wooden toothpicks, soaked in water for about two hours
In a bowl, combine the soy sauce, chili sauce, ginger, lemon grass, and oil. Add scallops and toss well. Set aside to marinate for 1 hour.
Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on a broiler pan and broil until the bacon becomes crispy, 2 to 3 minutes per side, turning once. Serve immediately.
Yield: 24 hors d'oeuvres