Skewers of scallops wrapped in bacon
The recipe for brochettes of scallops wrapped in bacon is always a hit.
The delicate flavor of the shellfish is combined to perfection with the crispiness and the smoking of the meat.
Are very simple to prepare and is sure to effect.
An alternative way in which to eat fish.
If then united of good olive oil and Cervia sea salt you will get a roundness of flavours is divine.
Takes only a few minutes, and the scallop is one of my molluscs favorite to clean.
A few moves to open the shell, but you will also find that you already have open.
A knife to remove the coral in this recipe is not needed and little else.
It takes longer to write the recipe to prepare it!
I go into the kitchen to prepare the skewers of scallops wrapped in bacon, are you with me?
Printing Skewers of scallops wrapped in bacon 2016-05-10 17:31:26 For 2 people Preparation time 15 min Cooking time 8 min Total Time 23 min Difficulty 1.5 Preparation time 15 min Cooking time 8 min Total Time 23 min Ingredients 10 scallops fresh 150 grams of bacon, 40 ml of extra virgin olive oil San Patrignano 1/2 lime sweet salt Of Cervia Instructions Preheat the oven to 220 degrees. Clean the scallops, taking care to gently peel off the muscle or walnut from the shell, leaving aside the orange coral and the alveola. Mash in a bowl full of cold water risciacquandole more times. Dabbed with absorbent paper, doing dry well. Now wrap each scallop with a slice of bacon, adjusting if it is too large. Strung on a skewer two or three of the scallops, taking care that the bacon does not open up. Put the skewers with the naked part above and below on a baking sheet lined with parchment paper. Cook about 4 minutes on each side. Prepare a citronette with the juice of half a lime and its zest, oil and a pinch of salt. Emulsify well with a fork and season the skewers. Notes be Careful not to overcook the scallops, controlled view. I have used the mode grill only for the last few minutes to croccantizzare to perfection. iFood https://www.ifood.it/