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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Brandy-Soaked Scallops
Yield: Makes 8 servings
Ingredients:
1
pound bacon, cut in half crosswise
2
pounds small sea scallops
1/2
cup brandy
1/3
cup olive oil
2
tablespoons chopped fresh parsley
1
clove garlic, minced
1
teaspoon black pepper
1/2
teaspoon salt
1/2
teaspoon onion powder
Preparation:
1.
Wrap one piece bacon around each scallop; secure with toothpick, if necessary. Place wrapped scallops in 13X9-inch baking dish.
2.
Combine brandy, oil, parsley, garlic, pepper, salt and onion powder in small bowl; mix well. Pour mixture over scallops; cover and marinate in refrigerator at least 4 hours.
3.
Remove scallops from marinade; discard marinade. Arrange scallops on rack of broiler pan. Broil 4 inches from heat 7 to 10 minutes or until bacon is browned. Turn; broil 5 minutes more or until scallops are opaque. Remove toothpicks.
This recipe appears in:
Southern
