Sheet Pan

Orange Chipotle Glazed Scallops Wrapped in Bacon

June  2, 2012
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 This Recipe
  1. 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.
  2. 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.
  3. On a sheet pan, broil scallops or roast them at 400 degrees 4-5 minutes til just barely opaque. Serve .
  4. Note* San Remo canned chipotles are my favorite. They have no seeds.They can be found in Mexican and Latin stores.
  5. 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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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.