Brandy-Soaked Scallops
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Brandy-Soaked Scallops
YIELD Makes 8 servings
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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:
- Wrap one piece bacon around each scallop; secure with toothpick, if necessary. Place wrapped scallops in 13X9-inch baking dish.
- 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.
- 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