Tuesday, February 28, 2012

Cranberry Red Onion Glazed Bacon Snuggled Sea Scallops

What happens when you mix savory and sweet Slow Jams Cranberry Red Onion jam with smoky bacon and giant sea scallops?  Magic, that’s what!  With a short list of ingredients, you can conjure these up in no time, for an enchanting Tuesday dinner.     


2 lbs Sea Scallops
1 lb Bacon  
½ Jar Slow Jams Cranberry Red Onion Jam
Olive Oil
Salt and Pepper
Mini wooden forks/toothpicks

If your scallops are fresh, place them in the freezer for up to an hour.  If they are frozen or still thawing, that’s fine – they will cook in the oven perfectly.  You sort of want them semi frozen (not rock hard) or not completely de-thawed, because scallops cook very fast and can become chewy if overcooked.  To combat this, we suggest this method of preparing your scallops. 
Place wooden forks or toothpicks in a glass filled with water.  This will help keep them from burning when you are broiling your scallops.  The mini wooden forks work best because they are a bit sturdier than toothpicks, but work with what you have.
Lightly grease a large baking pan with olive oil.  Preheat oven to 425 degrees.  Season scallops with salt and pepper.  Cut bacon strips in half and wrap each scallop with a piece of bacon.  Secure the bacon wrapped scallops with the mini forks or toothpicks and place on baking sheet. 
Bake the scallops on the top rack of the oven for 15 minutes.  Remove pan from oven and turn on the broiler. Brush the scallops with Slow Jams Cranberry Red Onion Jam and return to the oven.  Carefully broil scallops until bacon is crispy – this will not take long, perhaps 5-8 minutes.  When bacon has crisped up, remove the scallops from the oven and again brush with Slow Jams Cranberry Red Onion Jam.  Serve immediately, with jam on the side.     

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