Another Fun Super Bowl Snack!

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Make Another Fun Super Bowl Snack!

Scallops and bacon are such a classic flavor pairing, sometimes they need nothing else. As a starter or canapé, these scallop lollipops are the ideal showcase for the delicious flavors of plump, fresh scallops and good quality smoky bacon.  Have fun with this recipe and make a few dipping sauces your friends and family will enjoy! Sweet chilly Asian sauce, barbecue sauce, plum sauce, or in this case a mayonnaise mustard sauce!

Scallop Lollipops

Makes 20

Total time:  10 minutes

Ingredients

Scallops

20 scallops

10 slices of smoked dry-cured bacon, 

1 oz of unsalted butter

vegetable oil

sea salt

black pepper

20 tooth picks

20 4 inch bamboo skewers

Dijonnaise Sauce

1/2 cup high quality mayonnaise

1 tbsp of Dijon Mustard

salt and pepper to taste

Directions

Dijonnaise Sauce

Whisk together and Dijon mustard, season with a little salt and pepper (not too much—mustard has plenty of salt and bite already), then taste. Adjust the amount of mayo or mustard to your liking.

Refrigerate and set aside until you are ready to serve.

Scallops

Wash the scallops and pat dry.

Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a toothpick to hold the bacon in place. Repeat for each scallop.

Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook.

Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter.

Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft, continue to cook.

Once cooked, drain on parchment paper. Remove the toothpick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately with your choice of sauces.

For a fun serving idea, take an old wooden cutting board and drill holes into it around the edges the diameter of the skewer. Insert the scallop lollipops into the pre-drilled holes and place small custard cups filled with your different sauces in s the middle of the scallops!

If no time for that, just place your scallops on a decorative plate with the skewers sticking up in the air!

Take a cucumber, slice in half lengthwise and with the flesh side down, insert your scallop lollipops right down the middle. (The thicker the cucumber, the more stable it will be).  

The same can be done with a loaf of artisan bread and of course with both the cucumber and bread, you can cut or tear them up and dip them in the sauces as well!

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