Brandy-Soaked Scallops the Editors of Publications International, Ltd.
Makes 8 servings
|1||pound bacon, cut in half crosswise|
|2||pounds small sea scallops|
|1/3||cup olive oil|
|2||tablespoons chopped fresh parsley|
|1||clove garlic, minced|
|1||teaspoon black pepper|
|1/2||teaspoon onion powder|
- 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.
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