I started making scallops in college. A friend of mine, who was quite the New England College cook, shared the recipe when we were juniors, and I’ve made them ever since.
This recipe is an outstanding appetizer, and of course, scallops also make a romantic dinner for two!
The original recipe called for bacon. You can wrap each individual scallop in semi-cooked strips of bacon. But some of you may not eat little piglets, so you can easily leave out this contentious ingredient. Furthermore, some of you may not eat little scallops, in which case, forget about this recipe altogether!
How to prepare
• Place a dozen or more large sea scallops in a shallow baking dish
• Drizzle pure maple syrup (Grade A) over scallops
• Add a touch of sea salt and pepper (not too much)
• Bake in oven at 350 for 30 minutes or until slightly browned around edges
Serve with parsley, rice or corn grits, and asparagus or fresh green beans.
*There’s no such thing as fresh seafood in Minnesota…for “semi” fresh sea scallops in the Twins Cities, visit Coastal Seafoods: www.coastalseafoods.com
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