Bacon-Wrapped Scallops

Ingredients

  • 1 quart (1 liter) vegetable oil for frying
  • 1 cup teriyaki glaze
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • ½ pound (225 g) bacon
  • 1 pound (20–30 ea. / 450 g) of scallops
Bacon-Wrapped Scallops

Photo: FotoosVanRobin / Wikimedia Commons / CC BY-SA 2.0

Procedure

  1. Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn’t fill it more than halfway.
  2. Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
  3. Cut bacon strips in half lengthwise.
  4. Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.
  5. Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
  6. Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
  7. Serve immediately.

Notes, tips, and variations

  • Do not eat the toothpick!