Served as appetizer. Non-vegetarian dish.

3 Tablespoons Soy Sauce

1 Tablespoon Mirin (Chinese Rice Wine)

1/4 teaspoon chili-Garlic Sauce (Hot Asian)

1 teaspoon fresh Ginger, grated

1 teaspoon Garlic, finely chopped

1 pinch Sugar

1 teaspoon Sesame Oil

12 large sea Scallops, halved

12 slices Bacon (thin slice)

24 Wooden Toothpicks, soaked in water for 1 hour

In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration. Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half. Preheat your grill to a medium heat. Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 12-24

You may also be interested in ...