A delightful scallop hors doevre which can be prepared earlier, refrigerated and cooked as guests are arriving. Simple to make, easy to manage as finger food but very delicious.
Mix oil, lemon juice, salt and pepper together.
Toss scallops through the oil mixture and leave for 30 minutes.
Cut bacon rashers into strips long enough to wrap each scallop.
Roll each scallop up in a strip of bacon and fix with a toothpick through the scallop.
Place on baking tray lined with baking paper.
Bake in hot oven (200C) for 10 minutes or until bacon is cooked.
For a vegetarian alternative, replace scallops with pre-packaged frozen potato croquettes/gems and skip the marination. Great served with sweet soy sauce.
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