Ingredients
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12
-
1
-
12
-
12
-
12
-
-
-
-
-
-
-
-
-
-
Directions
New England Nachos, New England style appetizer
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Line a Large Oven Sheet or Cookie Sheet With Two Sheets of Parchment Paper, Enough to Overlap Sides of Pan. Set Aside. |
|
3
Done
|
Drain Scallops in Colander and Pat Dry With Paper Towel. |
|
4
Done
|
Cut Scallops Into Quarter Pieces, Cover and Refrigerate. |
|
5
Done
|
Chop Shallot, Cover and Refrigerate. |
|
6
Done
|
in a Large Frying Pan Fry Bacon Until Lightly Crisp. Set Bacon on Paper Towel to Drain Grease. Remove Fry Pan from Heat, Drain Grease from Pan Reserving 1 Tablespoon of the Grease in Frying Pan. Cut Bacon Into 1 Inch Pieces and Set Aside. |
|
7
Done
|
Spread a Bed (12oz) of the Nacho Chips Onto the Parchment Paper Prepared Baking Sheet. the Chips Should Overlap. |
|
8
Done
|
Reheat the Frying Pan With the 1 Tablespoon of Reserved Bacon Grease, Cook the Shallot in the Grease Pan on Medium High For 2-3 Minutes, Stirring Occasionally. |
|
9
Done
|
Place Nacho Chips Into Preheated Oven For 3-4 Minutes. |
|
10
Done
|
Add Scallops to Shallot and Bacon Grease Pan Continue to Cook Mixture For 3-4 Minutes Longer Until Scallops Are White in Color. Remove Scallops and Shallot Mixture from Heat and Drain in Colander. |
|
11
Done
|
Remove Chips from Oven. Evenly Distribute Shallot and Scallop Mixture Over Chips, Evenly Distribute Chopped Bacon Over Chips, Top Shredded Cheese Evenly Over Bacon and Scallops. |
|
12
Done
|
Return Nachos to Oven at 375 Degrees Until Cheese Melts, Watch Carefully not to Over Cook. |
