Best Bacon Wrapped Shrimp And Scallops Recipes

Bacon Wrapped Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Time 26m

Yield 24 pieces

Number Of Ingredients 9

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks
3 scallions, very thinly sliced on an angle

Steps:

Preheat oven to 425 degrees F.
Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
Arrange cooked seafood on platter and sprinkle with chopped scallions.

Alouette Bacon Wrapped Scallops and Shrimp image

Provided by Corrinne J

Time 20m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 6

1 (6 1/2 ounce) package alouette peppercorn parmesan cheese or 1 (6 1/2 ounce) package alouette garlic & herbs spreadable cheese
24 slices bacon
12 large sea scallops
12 shrimp, peeled and deveined
3 tablespoons chopped scallions or 3 tablespoons chives
24 toothpicks

Steps:

Heat a sauté pan over medium-high heat for 5 minutes.
Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
Set aside onto a paper towel. Drain grease from pan.
In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
Spread each bacon strip with 1/2 tablespoons of Alouette.
Wrap the Alouette covered bacon around the side of the scallop.
Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
Sprinkle with chopped scallions.
Serve immediately.

Nutrition Facts : Calories 146.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 322.9, Carbohydrate 0.7, Sugar 0.1, Protein 7.5

Red Lobster Peach Bourbon BBQ Shrimp and Bacon Wrapped Scallops image

Provided by @MakeItYours

Number Of Ingredients 12

24 peeled Jumbo Shrimp
24 Scallops
Bamboo Skewers for Shrimp ( soaked in water for 10 - 15 minutes)
Two-prong metal Skewer for Scallops
Olive Oil
24 Slices of Bacon
Salt and Pepper to taste
Peach Bourbon BBQ Sauce (Recipe below)
Easy Peach Bourbon BBQ Sauce
2 cups of your favorite BBQ Sauce
1/4 cup ripe Fresh Peaches or 1/4 cup Peach Preserves
2 1/2 tablespoons Bourbon

Steps:

Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.

Bacon Wrapped Shrimp And Scallops Recipe image

Provided by á-170456

Number Of Ingredients 10

12 jumbo raw shrimp - (16/20 count) peeled, deveined
12 large sea scallops trimmed, and well drained
1 lime juiced, zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning (or coarse salt and black pepper)
1 teaspoon hot red pepper flakes
12 slices center-cut or applewood smoked bacon cut in halves
Toothpicks as needed
3 scallions very thinly sliced
on an angle

Steps:

Preheat oven to 425 degrees. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions. This recipe yields 24 pieces.