Thursday, 18 July 2013

Bacon wrapped scallops and bacon wrapped shrimp with white wine, rosemary butter reduction recipe equals bacon wrapped happiness!

Large scallops and shrimp are super tasty on their own, and wrapping them up in bacon while tasty, takes a bit of timing so you don't overcook the seafood wrapped up inside.  TestKitchenL came up with a simple solution - increase the size of the seafood inside so the cooking time matches with the bacon... bigger scallops and shrimp wrapped in bacon?! Genius!
Now, first thing you do is to get your hands on the biggest shrimp/prawns and scallops you can get your hands on.  Don't be tempted to wrap and wrap and wrap the seafood in bacon until it looks like a rolled up carpet - you want just one layer of bacon... too thick and by the time all the bacon cooks, your seafood will be dry and rubbery.  TestKitchenL made these babies for the Baconfest engagement party and topped them with a white wine, butter and rosemary reduction... nom!

How to
1) Preheat the oven to 350F.
2) Line a pan with foil and lightly spray with oil.
3) De-shell and devein (get rid of the black line of sandtrack) the shrimp, give them a good rinse, pat dry and set aside.
4) Give fresh scallops a good rinse, pat dry and cut scallops into one inch chunks (cut into 2-3 pieces depending on how large the scallop is).
5) Wrap a strip of regular cut bacon around the seafood, trim bacon with scissors leaving about an inch overlap and skewer the bacon in place with a toothpick.
6) Pop the bacon wrapped seafood on the prepared pan and bake for 17-18 min.
7) While the bacon cooks, in a small pot, boil 1 cup white wine (sub with chicken broth if you're planning to make this gluten free), 1 large sprig of fresh rosemary, a tablespoon of butter and 1 tsp of fresh lemon juice until the resulting liquid is reduced by half. Season with freshly cracked black pepper.
8) Glaze, toss or simply dunk the bacon wrapped seafoody goodness in... and enjoy!!

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