Bacon Wrapped Scallops
with Garlic Butter and Fresh Parsley
Ingrédients : Pétoncles de mer • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Persil • Ail.
Allergènes:
Pétoncles
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
100 g
Tranches de bacon
227 g
Pétoncles géants
(Contient Pétoncles)
7 g
Persil
1 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
0.13 cc
Sel*
1 cs
Beurre*
(Contient Lait)
0.13 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)370 kcal
Graisses29 g
dont saturés11 g
Glucides4 g
dont sucres0 g
Fibres0 g
Protéines22 g
Cholestérol310 mg
Sel520 mg
Gras Trans0.3 g
Potassium75 mg
Calcium10 mg
Fer0.5 mg
Ustensiles
•Passoire
•Plaque de cuisson
•Papier aluminium
•Petit bol
•Cuillères à mesurer
•Pinceau à pâtisserie en silicone
Instructions
1
- Cut bacon strips into thirds.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels. Season scallops with salt and pepper.
2
- Wrap a piece of bacon around each scallop. (TIP: Any leftover bacon can be cooked separately on the baking sheet and enjoyed as a snack!)
- Transfer scallops to a foil-lined baking sheet, with bacon seam-side down. (NOTE: If you have toothpicks, place one in the middle of each bacon-wrapped scallop to secure it.)
3
- Roast in the middle of the oven until bacon is crisp and scallops are golden-brown, 12-14 min.**
- Meanwhile, peel, then mince or grate half the garlic.
- Roughly chop parsley.
- Melt 1 tbsp butter in a small bowl in the microwave. Add garlic and half the parsley, then season with salt and pepper. Stir to combine.
4
- Transfer scallops to a paper-towel lined plate, then transfer to a serving plate.
- Brush garlic butter over top of scallops, then sprinkle remaining parsley over top. (TIP: Bacon-wrapped scallops are best served warm!)