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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
pound sea scallops, rinsed and cut in half crosswise or left as is if small
can of chipotles in adobo*, seeded and pureed(includes adobo sauce)
cups orange juice concentrate
teaspoons Garlic Minced
lime's lime zest (optional)
cups Vegetable Oil
pound good quality bacon, cut in half crosswise
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.