Make this Straight-From-the-Restaurant Village Tavern Bacon-Wrapped Scallops Recipe at home and your Bacon-Wrapped Scallops will taste just like Village Tavern.
Photo by Steve Garfield
Village Tavern Bacon-Wrapped Scallops
A Village Tavern Copycat Recipe
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Straight-From-the-Restaurant
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Village Tavern Bacon-Wrapped Scallops Recipe from 2018 is a Straight-From-the-Restaurant Recipe.
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Village Tavern Bacon-Wrapped Scallops Recipe
Equipment
- Twelve 4 - 6-inch Bamboo Picks
Ingredients
- 12 slices thick-sliced Bacon
- 12 fresh Scallops about 1 pound
- 1 cup Village Tavern Teriyaki Glaze See Box Below for this Recipe
- 1 teaspoon Black and White Sesame Seeds to garnish
Instructions
- Prepare Village Tavern Teriyaki Glaze according to the recipe linked to in the Box below. Set aside. (Can be done in advance.)
- Preheat oven to 350°F.
- Line a sheet tray with parchment paper.
- Lay bacon slices flat on sheet tray, spaced evenly.
- Place tray in oven. Bake for 13 to 15 minutes.
- Remove from oven. Remove bacon to a paper towel-covered plate to drain and cool.
- When cooled to the touch, wrap each scallop with bacon. Skewer a bamboo pick to fasten the bacon around. Repeat until all scallops are wrapped in bacon and placed on skewers.
- In a pre-heated fryer or stock pot with oil at 350°F , drop bacon-wrapped scallops. Cook for 90 to 120 seconds.
- Remove from oil and place on a a paper towel-covered plate to drain.
- Place bacon-wrapped scallops in a large mixing bowl.
- Toss with Village Tavern Teriyaki Glaze.
- Place on a serving platter.
- Sprinkle with sesame seeds.
- Serve warm.
Village Tavern Bacon-Wrapped Scallops
A Village Tavern Copycat Recipe
To See ALL of Our Village Tavern Copycat Recipes - Click HERE To See ALL of Our Bacon Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HERE To See ALL of Our Appetizer Copycat Recipes - Click HERE Village Tavern Bacon-Wrapped Scallops Recipe is a Straight-From-the-Restaurant Recipe. To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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SPOTLIGHT RECIPE
Village Tavern Hot Crab Dip
Click HERE Now to Make Village Tavern Hot Crab Dip at Home
Village Tavern Teriyaki Glaze Recipe
Ingredients
- 1 tablespoon Canola Oil
- 1/2 cup Yellow Onions diced 1/2-inch
- 1/2 cup Carrots julienned
- 2 cloves Garlic
- 1 teaspoon Whole Black Pepper
- 2 ounces Dark Brown Sugar
- 1 1/4 teaspoons Ground Ginger
- 2 ounces Sherry Wine
- 8 ounces Water
- 8 ounces Soy Sauce
- 6 ounces Pineapple Juice
- 2 1/4 cup granulated Sugar
- 1/4 cup Corn Starch
- 1/8 cup Water
Instructions
- Pour oil in a large stockpot.
- Place over medium heat.
- When oil is hot and shimmering, add onions, carrot and garlic cloves. Sauté until browned.
- Add whole black pepper, brown sugar and ginger. Cook until melted.
- Add sherry. Cook and reduce for 30 seconds to 1 minute.
- Add water, soy sauce and pineapple juice. Bring to a boil.
- Add sugar. Stirring, bring to a boil.
- In a small bowl, mix cornstarch and water until smooth.
- While sauce is boiling, add cornstarch mixture, whisking until well combined. Let boil for 3 - 4 minutes.
- Remove from heat. Allow to cool slightly.
- Strain sauce into a storage container. Discard solids.
- Store in a tightly sealed container, in the refrigerator, until ready to serve, up to a month.
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Photo of “Bacon Wrapped Scallops” is by Steve Garfield and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Steve Garfield. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Village Tavern and WBRC, Birmingham, AL. Additional Information Courtesy of Wikipedia and is used by permission.
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