Ingredients
-
1
-
24
-
12
-
12
-
3
-
24
-
-
-
-
-
-
-
-
-
Directions
Alouette Bacon Wrapped Scallops and Shrimp, This is a lovely appetizer for summer time!, This recipe was exactly what I expected: a little piece of heaven in my mouth It was simple to make, yet very impressive to the guests Thank you for sharing Made for 2009 Fall PAC
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Steps
|
1
Done
|
Heat a Saut Pan Over Medium-High Heat For 5 Minutes. |
|
2
Done
|
Fry Bacon Strips on Each Side For 1 Minute Until Almost Crisp, but Still Pliable. |
|
3
Done
|
Set Aside Onto a Paper Towel. Drain Grease from Pan. |
|
4
Done
|
in the Same Saut Pan Over Medium-High Heat, Sear Scallops on Both Sides For 2 -3 Minutes Until Caramelized on Top, or Opaque. Set Aside. |
|
5
Done
|
Saut the Shrimp in a Saut Pan Over Medium High Heat For 2-3 Minutes. Set Aside. |
|
6
Done
|
Spread Each Bacon Strip With 1/2 Tablespoons of Alouette. |
|
7
Done
|
Wrap the Alouette Covered Bacon Around the Side of the Scallop. |
|
8
Done
|
Skewer With a Toothpick and Arrange on a Platter. Wrap Each Shrimp Also With the Alouette Covered Bacon and Skewer With a Toothpick. |
|
9
Done
|
Sprinkle With Chopped Scallions. |
|
10
Done
|
Serve Immediately. |
