Bacon Wrapped Ginger Soy Scallops

Ingredients

• 1/4 cup soy sauce
• 1 Tablespoon dark brown sugar
• 1-1/2 teaspoon minced fresh ginger
• 6 very large �dry� sea scallops (8 to 10 oz. total)
• 8 oz. can sliced water chestnuts, drained
• 12 slices bacon, cut in half crosswise

Directions

Marinade

1. Stir together the soy sauce, brown sugar, and ginger and put into a glass bowl.

Prepare the scallops

1. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them.
2. Use a sharp knife to cut each scallop into quarters. Place scallops into marinade and let soak for 15 minutes.
3. Reserve the marinade.

Assembly

1. Stack 2 slices of water chestnut in the center of a piece of the bacon.
2. Place a scallop piece on top of the water chestnuts.
3. Wrap each end of the bacon over the scallop and secure with a toothpick.
4. Repeat this process using the remaining bacon, water chestnuts, and scallops.
5. If there are extra water chestnuts use for another purpose.
6. Set the oven to broil.
7. Line the bottom section of your broiler pan with aluminum foil for easier cleanup.
8. Arrange the bacon-wrapped scallops onto the pan so that an exposed side of each scallop faces up.
9. Drizzle on a little of the reserved marinade.
10. Bake until the bacon is browned and the scallops are cooked.
11. You will need to turn the scallops after about 10 minutes so you can brown all sides. Use a silicone pastry brush to paint on sauce as they bake. Total baking time should be about 15-20 minutes.
12. Note: If you use DRY sea scallops, they haven�t been treated with a solution to maintain their shelf life, they will brown better, have a nicer texture and flavor, and tend to taste fresher than treated or WET scallops.