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Orange Rosemary Bacon Wrapped Scallops


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Orange Rosemary Bacon Wrapped Scallops by Chef Gerard Schultz.

Total Recipe Ingredients

12 sea scallops, 20-30 count or larger (if the scallops still have the muscle attached, either remove it yourself or ask the store's fishmonger to remove it for you while you shop for the other ingredients)

12 slices bacon, thin slices

1 large orange

2 tablespoons fresh parsley, chopped

½ teaspoon salt

½ teaspoon pepper

1 stick of unsalted butter

3 teaspoons fresh rosemary, finely chopped

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

1 tablespoon orange marmalade

12 toothpicks

Preheat oven to 350 degrees. Pre grease one cookie sheet with butter.

Orange Zest and Juice Method:

•Take a zester or microplane and grate the zest from the orange, and dice very fine. Making sure to have more than 1.5 teaspoons of orange zest. Reserved any extra zest to use on the scallops.

•Cut the orange in half and remove any seeds. Juice both halves into a cup, making sure to have to more than 2 teaspoons. Reserve any extra juice to pour over the scallops.

Orange Rosemary Mustard Butter (A compound butter) Ingredients

1 ounce butter (¼ stick), softened

½ teaspoon orange zest, minced

1 teaspoon fresh orange juice

1½ teaspoons fresh rosemary

½ teaspoon Dijon mustard

½ teaspoon honey

Compound Butter Method

•Place all ingredients for the Rosemary Orange Butter into a bowl and mix with a fork. Once blended, place the compound butter into a small ziplock sandwich bag. Remove all of the air and seal. Using kitchen sheers, cut a 1/8 inch opening in the corner of the sandwich bag. Reserve for later.

Glaze Ingredients

1 tablespoon orange marmalade

1½ teaspoon fresh rosemary

1 teaspoon orange zest

2 teaspoons fresh orange juice

Glaze Method:

•Take a medium bowl and combine glaze ingredients. Add scallops and marinate for 30 minutes in the refrigerator.

•Drain off the glaze and reserve. Season the scallops with salt & pepper.

Scallop Preparation

Add any remaining orange juice and orange zest along with the chopped parsley to the scallops and let rest for 30 minutes. After 30 minutes, drain off any remaining liquid and season with salt & pepper.

Cooking Method

•While the scallops marinate, lay 12 bacon slices on a cookie sheet and bake at 350 degrees for 7 minutes (making sure the bacon doesn't become crisp). Remove bacon and pat dry with paper towel. Reserve remaining grease on the cookie sheet to use later for sautéing the scallops.

•If the bacon is wider than 1 inch, trim to a 1 inch width. Next, cut each slice of bacon to about 6 inches in length (if preferred, you can use the full slice).

•Lay the cooked bacon on a cutting board and spread the reserved glaze evenly along the 12 slices of bacon.

•Take one slice of bacon and place one marinated scallop on the end closest to you and roll around until the scallop is tight like a wheel. Take a toothpick and skewer through the bacon and scallop where it overlaps. Repeat until finished.

•In a sauté pan, add the reserved bacon grease and 1 small spoon of the butter and heat on medium until the butter has melted and blended with the bacon grease. Once hot, briefly brown the bacon wrapped scallops on both sides. About two minutes per side.

•Place the seared scallops on a greased cookie sheet and bake at 350 degrees for 4-5 minutes. (Note larger scallops will require a few more minutes to cook or until the internal temperature of 140 degrees is reached.)


Remove from oven and squeeze a small drop of the orange rosemary butter on top of each scallop and serve.


Note: For added presentation style, remove the toothpick after cooking and replace it with a rosemary sprig. Simply cut 12 rosemary sprigs and remove leaves from the bottom 1.5 inches and skewer the scallop with the rosemary after they are cooked.

Hack – A compound butter is a recipe that is very versatile and can be used in many ways such as sautéing vegetables, placed on top of a piece of fish or meat. It holds for weeks in the refrigerator or months in the freezer.


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