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Scallops And Bacon Dijon


Ready In: 30 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • When using bacon to wrap scallops or any other food, it is important to partially cook the bacon first, to eliminate some of the fat and water before broiling or roasting. This bite-size hors d'oeuvre is often top on the list of requests at Red Lion Inn cocktail parties.
  • Wash and clean the scallops. Pat dry.
  • Combine the wine, mustard, salt, and pepper in a bowl, and mix well. Add the scallops and toss to coat them with the mixture. Marinate, covered, in the refrigerator, for 1 hour.
  • Preheat the oven to 250°. Arrange the bacon slices in a single layer on a baking sheet and place in a 250° oven for 10 minutes, or until soft. Drain the bacon on paper towels, and cut each slice in half crosswise. Raise the oven heat to 350 degrees.
  • Drain the scallops and wrap a bacon strip around each one, fastening it with a toothpick.
  •  SAVE