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Author Notes: I think chipotle and orange is a match made in heaven- smoky heat and tangy citrus. I have always enjoyed using the combo with scallops and shrimp and here it is further complemented by the smoky touch of bacon. - LE BEC FIN
Makes approximately 32 pieces
- 1 pound sea scallops, rinsed and cut in half crosswise or left as is if small
- 1/2 can of chipotles in adobo*, seeded and pureed(includes adobo sauce)
- 3/4 + cups orange juice concentrate
- 1-2 teaspoons Garlic Minced
- 1 lime's lime zest (optional)
- 1-2 Limes Juiced
- 1/4 + cups Vegetable Oil
- 1 pound good quality bacon, cut in half crosswise
- 32 round toothpicks (soaked a few hours in warm water if broiler is to be used)
- In a mini food processor, puree chipotles and add concentrate through lime juice. Buzz to combine. With processor running, drizzle in oil. Taste and adjust seasoning as needed.
- Pour enough of this over scallops to coat them well. Set aside, chilled, for a maximum of a few hours. Bake bacon at 350 degrees until halfway cooked. Wrap piece of bacon around a small scallop or half of a larger scallop, securing with a toothpick. Brush bacon with glaze.
- On a sheet pan, broil scallops or roast them at 400 degrees 4-5 minutes til just barely opaque. Serve .
- Note* San Remo canned chipotles are my favorite. They have no seeds.They can be found in Mexican and Latin stores.
- Note: Leftover glaze lasts a long time refrigerated and it can be frozen. It can also be used as a starch or vegetable or salad dressing.
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