httpvhd://www.youtube.com/watch?v=7rcUZYR8rKQ

Hey, Food Friends, have we got another great show lined up for you this week! We’re serving up seafood!

Now, on a previous show (Episode 22 – SEARED SCALLOPS ON A BED OF SPINACH AND WHITE BEANS), we also used scallops; however, those were … umm … shall I say of the “smallish” variety (though still quite good).

So, I went on a mission to find something a wee bit bigger but, before doing that, I had some learning to do regarding scallop size, and found this great article that explains it.

Added to my research responsibility, I also had to find a place that sold these bigger scallops and, boy, did I luck out with my local Costco as they had U10 in the frozen section (U10 are the biggest). Speaking of frozen, the “Cook This Not That” cookbook we are reviewing (and having much fun with by turning some of the recipes upside down) mentioned that scallops you find in most grocery stores are indeed previously frozen. In Ontario – if not all provinces – signage must state that seafood was previously frozen if put out for sale once thawed; fresh is reserved for actual fresh product. Therefore, I did not feel all that bad about buying the frozen variety (hey, I can thaw stuff, too).

The scallops had to be marinated in teriyaki sauce which I dutifully did though overnight which worked out well. For most seafood, 30 minutes is enough but overnight didn’t hurt.

I picked out a nice bacon (dry smoked and on the thicker side) which I carefully wrapped around the scallops. TIP: if I had to do it again – which I will – I would cut the bacon slices in half to wrap around, as we found we risked either not cooking the bacon fully or ruining the scallops by cooking too long; yuck, who wants tough scallops [Editor adds, especially after paying good money for them].

We served the scallops on a lush bed of greens along with homemade asian dressing.
Boy, we felt that we were dining at a very fine restaurant (albeit in my own studio kitchen [Editor supports Brian by saying that many of the top chefs have special tables for honoured customers smack-dab in the middle of their kitchens]).

Like scallops and want a keeper of a recipe, then this one is for you, my friends (and I will definitely make this again [Editor is full of glee as long as she’s invited!]).

Till next time, have some fun with your food and bring along some friends, too!

Enjoy!
B & H =;)

Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!