Bacon-Wrapped Scallops
Bacon-wrapped scallops are a quick fried appetizer that turns a pound of scallops into about thirty minutes of work. The bacon is split lengthwise, so each scallop gets a thin jacket that crisps in the hot oil without overwhelming the sweet, tender meat. A sauce of teriyaki glaze, soy sauce and sugar goes on at the end, so the coating stays glossy and the salty, sticky finish clings to the bacon.
Instructions
Pour the oil into a deep-fryer or a large pot and heat it to 350 °F (180 °C). Choose a pot big enough that the oil fills no more than half of it, so it has room to bubble up when the scallops go in.
Stir the teriyaki glaze, soy sauce and sugar together in a medium bowl and set it aside.
Cut each strip of bacon in half lengthwise so you have long, thin pieces.
Wrap one half strip of bacon around each scallop and pin it in place with a wooden toothpick.
Fry the scallops in batches so the pot is never crowded. Each batch is done when the bacon is golden brown, after about 4 minutes.
Lift the scallops out of the oil, let them drain for a moment, then toss them in the soy and teriyaki sauce until coated.
Serve right away, and remind your guests to take out the toothpicks before eating.
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