Scallops Wrapped in Bacon Recipe

Scallops wrapped in bacon is a great appetizer which is good for making for a crowd. Contrary to popular belief it is a very easy dish to prepare and does not require too much time. Scallops are fleshy and have a sweet taste and this is perfectly complimented by the bacon which has a salty flavor. This is a perfect appetizer dish as it not only combines seafood with bacon but also because the textures of both the scallop and bacon works very well. You can use both fresh as well as frozen scallops for this recipe. Just make sure that the scallops are defrosted completely before using them, otherwise it won't taste good. Here are some scallops wrapped in bacon recipe.

Scallops Wrapped in Bacon Recipe

Grilled Scallops Wrapped in Bacon
Ingredients

• 12 fresh scallops
• 12 slices streaky bacon
• 3 tablespoon dark soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fresh garlic, thinly sliced
• 1 teaspoon garlic, minced

Method

In a small bowl, combine together the dark soy sauce, mirin, fish sauce, oyster sauce, minced garlic, ginger slices, sesame oil and sugar. Into this mixture add the scallops and toss them so that each scallop is well coated in this mixture. Allow the scallops to marinade in this mixture for half an hour. In a small skillet cook the bacon until it is slightly golden brown but is partially cooked. Remove the bacon from the skillet and keep it aside. Now remove the scallops from the soy marinade and wrap each scallop with a piece of bacon. Secure it with a toothpick and then grill it until the bacon turns crispy and the scallops are cooked thoroughly. Serve them with lemon butter and a sprinkling of chopped parsley.

Baked Scallops Wrapped in Bacon
Ingredients

• 12 medium scallops
• ¼ cup chopped sun-dried tomatoes
• ¼ cup extra virgin olive oil
• 2 tablespoon basil leaves, chopped
• 1 ½ tablespoon balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• 2 tablespoon pitted black olives, chopped
• ¼ teaspoon salt

Method

Combine the sun dried tomatoes, basil, olives and olive oil in a food processor and process until you get a thick paste. Rub the scallops with salt and pepper and then add the tomato and olive oil mixture to it. Let the scallops marinade in this mixture for about half an hour. Wrap each scallop with a bacon strip and place all the wrapped scallops in a greased baking tray. Bake the scallops wrapped in bacon in a moderately hot oven for 10 to 15 minutes until the bacon is crisp and the scallops are firm. Serve the scallops wrapped in bacon with a drizzle of balsamic vinegar.

Classic Scalloped Wrapped in Bacon
Ingredients

• 12 scallops
• 12 bacon slices
• Juice of 1 lemon
• 4 tablespoon butter, melted
• 2 tablespoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 12 bamboo skewers

Method

Wrap the bacon over the scallops one by one and keep them aside. Soak the bamboo skewers in a bowl of water and then thread a scallop wrapped in bacon through the skewer. Thread one scallop wrapped in bacon through each bamboo skewer.

In a small bowl, add the melted butter, salt, pepper, lime juice and minced garlic and mix them well. Lightly brush this mixture over the bacon wrapped scallops and place them on a hot grill. Grill the scallops wrapped in bacon for two to three minutes on one side and then rotate to sear on the other side. When the scallop is browned evenly on both sides remove from grill and serve immediately. This is how you make scallops wrapped in bacon on the grill.

These were some recipes for making scallops wrapped in bacon. There are many variations of this classic appetizer that can be tweaked according to your taste and requirements.

Salmon Minestrone Soup

Minestrone is a hearty and thick Italian-style soup containing vegetable and pasta. This recipe includes salmon which is an excellent source of Omega-3 fatty acids and protein. Carrots (loaded with Vitamin A) and zucchini (rich in antioxidants and potassium) add a lovely crunch.

Ingredients :
• 2 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• ½ zucchini, diced
• 1 cup sweet corn
• 1 cup canned chopped tomatoes
• 2 cups chicken stock
• 200 gr salmon, sliced
• 1 cup cooked pasta
• 1 sprig thyme
• Salt and pepper to taste
• Fresh parsley or thyme for garnishing

Directions :
1. Heat oil in a pan over medium heat and brown onion and garlic for 2 minutes.
2. Add carrot and zucchini, sauté for about 2 minutes.
3. Add corn, tomatoes, chicken stock, and simmer for 5 more minutes.
4. Add salmon slices and continue simmering for another 5 minutes or until cooked. Add pasta and mix well.
5. Season with thyme, salt and pepper.
6. Remove from heat, garnish with parsley or thyme and serve.

To 3-4 servings

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Baked Scallops with Spicy Sauce

However, the consolation of the day is this perfectly baked scallops (the golden brown mayonnaise topping is strutting its stuff) with enoki mushrooms in creamy spicy sauce. If you’ve been to any Chinese/Japanese seafood buffet restaurants, I am sure you have tried the variation of this dish. Or, if you are a gourmand that frequents the likes of Matsuhisa, Nobu (and their outposts), Koi or other Japanese restaurants in Southern California, you know this is one of the must-try dishes at those eateries.

Ingredients :
• 6 sea scallops
• 1 pack of enoki mushrooms
• 6 tablespoons of creamy spicy sauce

Spicy Sauce :
• 6 tablespoons of mayonnaise
• ½ teaspoon of lime juice
• ½ teaspoon of sugar
• 1 teaspoon of chili garlic sauce (passed through sieve)

Mix the ingredients in the spicy sauce and blend well.

Directions :
1. Preheat the oven to 475°F.
2. Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally).
3. Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
4. Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
5. Remove the scallops from the oven and top with creamy spicy sauce.
6. Put the scallops back into the oven and baked until the surface turns golden brown.
7. Sprinkle some paprika powder on top of each serving and serve hot.

For 4 servings

Hokkian Fried Noodles.jpg

Fried noodles is a favourite of many people, be it cooked Chinese, Malay, or Indian style. One of the most popular fried noodles recipes has to be the simple Hokkian-style fried mee, where yellow mee is used as the main ingredient.

This Hokkian-style fried noodle recipe is a great 30-minute meal that anyone can dish out in quickly. If you want a heavier meal, add an egg towards the end of the cooking process and you will have yourself a delicious meal.

Ingredients :
• 300 gr yellow noodle
• 40 gr bean sprouts
• 2 cloves garlic, finely chopped
• ½ stalk scallion, cut into thin threads
• 5 prawns, peeled and deveined
• 80 gr chicken meat, cut into cubes
• 10 gr red chili, shredded

Seasoning :
• ½ teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon chicken stock granules (optional)
• 1 tablespoon oyster sauce
• ½ cup water
• A dash of white pepper powder

Marinade :
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon corn starch

Directions :
1. Rinse chicken meat and prawns with water and drain. Add in marinade for 5-10 minutes. Set aside.
2. Heat up cooking oil. Add in garlic and stir-fry until fragrant.
3. Add in chicken meat, prawns and stir-fry until they are half-cooked.
4. Add in bean sprouts, noodles, and do a few quick stirs.
5. Add in the seasoning, continue to stir and toss the noodles evenly until they are cooked.
6. Dish out and garnish with shredded chilies and scallion threads. Serve hot.

For 2 servings

Grilled Prawns with Sweet Spicy Dipping

One of the best ways to prepare prawns is to grill them as it retains their natural flavour. Grilling also gives the prawns a smoky aroma. For best results, get meaty jumbo prawns, but any prawns would work.

Fresh off the grill, these prawns are served with a sweet and spicy dipping sauce with sesame seeds and chopped coriander leaves. This simple yet appetising condiment delivers sharp and bold flavours.

Ingredients :
• 1 kg prawn, remove the heads and devein
• Bamboo skewers
• 2-inch ginger, peeled
• 2 tablespoons coriander roots
• ½ teaspoon salt
• Butter, for grilling

Sweet Spicy dipping sauce :
• 2 tablespoons lime juice
• 5 tablespoons sweet chili sauce
• 1 tablespoon chopped coriander leaves
• ¼ teaspoon sesame seeds

Directions :
1. Soak the bamboo skewers in water overnight. (This prevents burning during grilling.)
2. Using a mortar and pestle, pound the ginger and coriander roots until they become a fine paste. Squeeze the juice and discard the residue.
3. Marinate the prawns with the lemon juice and salt for 1 hour.
4. Blend the sweet spicy dipping sauce ingredients in a sauce bow and set aside.
5. Thread each prawn onto a bamboo skewer and set aside.
6. Fire up the grill and grill the prawns on one side and then turn to the other side until cooked. Brush butter on the prawns while grilling.
7. Transfer the grilled prawn on a serving plate and serve immediately with chili lime dipping sauce.

For 20-24 servings

Red Snapper Curry

This dish is is commonly found in the market’s hawker stalls. Due to its South Indian origin, this curry is hot, sour and heavily spiced.

Ingredients :
• 500 gr fillet of red snapper
• 3 cloves garlic, peeled
• 1 thumb ginger, peeled
• 1 large Bombay onion, peeled and sliced
• 1 red chilli, sliced
• 1 green chilli, sliced
• 2 stalks curry leaves
• ¾ cup vegetable oil
• 125 gr fish curry powder
• 4-5 cups water
• 80 gr tamarind paste
• 10 lady's fingers
• 2 tomatoes, cut into wedges
• ¾ tsp salt
• ½ tsp sugar

Directions :
1. Cut red snapper fillet into thick slices.
2. Pound the garlic and ginger to a fine paste.
3. Heat the oil in a curry claypot or in a wok and when hot, add the ginger and garlic paste and sauté briefly before adding the onions, chillies and curry leaves. Sauté for 1-2 minutes till fragrant.
4. Add the curry powder and 1 cup water and stir fry to mix well. Sauté for 1-2 minutes.
5. Mix the tamarind with the remaining water, knead well and squeeze out the tamarind juice. Discard the remaining rough pulp and seeds. Add the juice to the curry mixture.
6. Bring to a boil before adding the tomatoes, okra, salt and sugar and bring to a boil again. Turn the heat down and simmer on low heat till the vegetables are soft.
7. Add the fish and turn off the heat when the fish is cooked.

For 4-5 servings

Dried Shrimp Fried Rice

Homemade fried rice is the epitome of comfort food because it normally includes our own favourite items. Do it by first pounding the dried shrimp and chili to bring all the flavours together. You can use a heavy rolling pin in a mixing bowl.

Ingredients :
• 6 cups cooked rice, left overnight in the fridge
• 4 tablespoons canola oil
• 50 g dried shrimp
• 1 handful dried chili, cut to small pieces
• 6 cloves garlic, minced
• 10 g chopped spring onion
• ½ tablespoon soya sauce
• 1 teaspoon white pepper powder

Directions :
1. In a mortar and pestle, add the dried shrimp and chili before pounding and grinding until the dried shrimp and chili start breaking apart.
2. Heat the oil in a large pan over medium high heat before frying the dried shrimp and chili mixture for about 1 minute. Add the minced garlic and fry for another minute.
3. Add the rice, pepper and soya sauce and stir until the rice gets nicely coated in the flavoured oil. Turn up the heat and continue frying until very fragrant, tossing every step of the way.
4. Divide and serve hot with a sprinkling of chopped spring onions.

For 6 servings

Yu Sheng (Chinese New Year Fish Salad)

Yu Sheng is often eaten during Chinese New Year as an appetizer as it symbolises good luck.
Apart from fresh shredded vegetables, other ingredients in yu sheng include sliced raw fish, crackers and a sweet plum sauce.
When all ingredients are added in, all diners at the table would stand and toss the ingredients with their chopsticks while saying various "auspicious wishes" out loud. It is believed that the height of the toss reflects the height of the diner's growth in fortunes.

Ingredients :
• 3 ½ oz Fresh Salmon
• 16 oz of Daikon (White Radish), finely shredded
• 16 oz of Carrot, finely shredded
• 1 Piece Red Pepper (Capsicum), sliced thinly
• 1 inch Fresh Ginger, shredded paper thin
• ¼ Cup of Sweet Pickled Ginger, finely shredded
• 7 Pieces Fresh Kaffir Lime Leaves, finely shredded
• 4 Sprigs of fresh Chinese Parsley
• ¼ Cup of Peanuts, chopped
• Toasted Sesame seeds for garnish
• Chinese Shrimp Crackers for garnish (or Fried Dried Shrimps)
• 1 Tablespoon of Five-Spice Powder

Dressing :
• 2/3 Cup of Plum Sauce
• ½ Cup of Water
• 1 Tablespoon of Vegetable Oil
• 1/3 Cup of Sugar
• Salt to taste

Marinade :
• 1 Teaspoon of Vegetable Oil
• 1 Teaspoon of Sesame Oil
• ¼ Teaspoon of Sugar
• 1/8 Teaspoon of White Pepper
• 1/8 Teaspoon of Five-Spice Powder
• 1 Piece Lemon, squeezed
• Salt to taste

Directions :
1. In separate bowls, cover finely shredded Radish and Carrots with Cold Water and set aside.
2. To make the dressing, mix the Plum Sauce and Water together. Heat oil over low heat and add the Plum Sauce, Sugar and Salt. Cook until Sugar dissolves. Mix the marinade ingredients together in a bowl. Add Fish Slices and mix. Mound the Fish in the center of the platter. Rinse the Carrots and Daikon and squeeze out excess water. Mound each vegetable - Carrot, Daikon, Red Pepper and Chinese Parsley around the Fish on the platter. Then scatter the Ginger and Lime Leaves over the Fish.
3. Finally, top with Peanut, Sesame Seeds, Shrimp Crackers and Five Spice Powder. Then pour the cooled dressing over the Salad.

For 4-6 servings

Smoked Salmon Sushi

A very basic and easy way to make sushi rolls.

Ingredients :
• 2 cups Japanese sushi rice
• 6 tablespoons rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado - peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

Directions :
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

For 6 rolls

Amount Per Serving Calories : Calories: 291 | Total Fat: 6.9g | Cholesterol: 9mg

Calamari Steaks with Parmigiano

This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture of the steaks allows the breading to adhere nicely. Serve over your favorite pasta with extra sauce, if desired.

Ingredients :
• 4 calamari tubes
• ¾ cup Italian seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 ½ cups spaghetti sauce
• 4 slices provolone cheese

Directions :
1. Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate. Pour the milk into a separate dish. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat.
2. Heat the olive oil in a large skillet over medium-high heat until hot. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. They should be golden brown but be careful not to over cook or they will be tough.
3. Reduce heat to low and add garlic and then spaghetti sauce to the pan. Top each steak with a slice of provolone cheese. Cover with a lid just until the cheese has melted, about 2 minutes.

For 4 servings


Amount Per Serving Calories : Calories: 400 | Total Fat: 22.2g | Cholesterol: 116mg

Stuffed Calamari

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Ingredients :
• 12 calamari tubes
• 2 green onions, finely chopped
• 6 cloves garlic, minced
• ½ pound chopped cooked shrimp meat
• ½ pound cooked crabmeat, diced
• 1 tablespoon lemon juice
• ¾ cup butter
• 12 ounces cream cheese, cut into cubes
• 2 cloves garlic, minced
• 3 cups milk
• 10 ounces freshly grated Parmesan cheese
• 1 pinch ground black pepper
• ¾ cup freshly grated Romano cheese
• 1 (8 ounce) package linguine pasta

Directions :
1. Preheat the oven to 350°F (175°C). Rinse the calamari tubes and pat dry.
2. In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9 x 13 inch baking dish. Set aside.
3. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

For 6 servings

Amount Per Serving Calories : Calories: 1019 | Total Fat: 65.6g | Cholesterol: 479mg

Perkedel Kakap (Spicy Fish Ball)

Perkedel Kakap (Spicy Fish Ball)

Ingredients:
• 300 grams of meat snapper, broiled, mashed
• 500 grams of potatoes, steamed, mashed
• 5 cloves garlic, saute with 1 tablespoon cooking oil
• 3 pieces of curly chili, mashed
• 2 tablespoons fried shallots
• 2 stalks celery, thinly sliced
• 2 tbsp plain flour
• 1 tsp pepper powder
• 1/3 tsp nutmeg powder
• 2 eggs, lightly beaten
• Salt to taste
• Oil for frying to taste

Directions :
1. Combine snapper meat, potatoes, garlic, chili, fried onion, celery, salt, pepper, nutmeg powder and wheat flour. Knead well.
2. Take 2-3 tablespoons dough and form round or flat according to taste.
3. Dip into beaten eggs, fry until golden brown. Remove and drain.
4. Serve with soup.

For 8 pieces

Crab With Black Pepper

 

Black pepper crab is one of chinese recipes. Mixed between the red color produced by the crab and black colors of black pepper into a single appeal of these foods. Besides the spicy taste to be a challenge for those trying this dish. To cook the black pepper crab is indeed somewhat troublesome because we must first clean the crab. Here is the recipe and how to cook black pepper crabs, good luck.

Ingredients :
• 3 pieces of fresh crab
• Oil for frying
• 2 tablespoons butter
• 2 spring onions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon soy sauce, crushed
• 2 tablespoons dried shrimp grilled
• 2 tablespoons black pepper
• ½ cup curry leaves
• 10 fruits cayenne red/green, finely cut
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons oyster sauce

Method :
1. Clean the crabs and cut into ½ part. At crab claws with a knife to mencapurkan marinade. Fry crab until half cooked, then dry.
2. Heat the butter, put onion, garlic, soy sauce, grilled shrimp, black pepper, curry leaves and cayenne pepper. Saute until fragrant, then add the already fried crab and remaining ingredients. Cook for 50-10 minutes and serve hot.

For 3 servings

Vegetarian Asam Fish (Vegetarian Sour Fish)

I brought a pack of instant Vegetarian Asam Fish where it only required heating-up. I added some other ingredients to make this more nutritious yet simple to be done.  Instead of stir-fry the ingredients and add to the heated up Vegetarian Assam Fish, I just put them together and heat up.

Preparation:     8 mins Cooking time:  8 mins

           

Ingredients :

°         1 pack (400g) vegetarian assam fish

°         1-2 tomatoes, cut into wedge

°         1 wedge pineapple, cut into small chunk

°         1/2 onion, cut into wedge.

°         mint leaves (optional),  for garnish

°          

Directions :

1.      Place the ingredients in a pan and heat up.

2.      Garnish with mint leaves and serve. 

Serves 2