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Elaine Janiga: "This was a marvelous appetizer. The pot wine sauc…" Read More
8Ingredients
55Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups ruby port
- 1/2 cup granulated sugar (superfine, you can make your own by whizzing regular granulated sugar a few times in a food processor; just don’t substitute regular sugar)
- 1 1/2 tsp. whole black peppercorns
- 2 fresh mint leaves (torn into bits)
- 6 slices applewood smoked bacon (¼ lb, cut into thirds)
- 18 bay scallops (preferably Nantucket; ⅓ lb, tough muscle from side of each discarded if attached, if you can’t get bay scallops, you can use sea scallops cut lengthwise into thirds)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium220mg9% |
| Potassium270mg8% |
| Protein13g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber0g0% |
| Sugars34g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Elaine Janiga a year ago
This was a marvelous appetizer. The pot wine sauce was rich and a deep wine flavor with a hint of mint, scallops sweet and bacon...well it is bacon! My first attempt and lessons learned. Be very aware of shrinkage...regarding the bacon. 😉 I found that the bacon I used shrinks alot! So I would allow for shrinkage by using scallops that are the same size and fitting the bacon with a very generous half inch of bacon overlap; or as in my case I accepted the balero look and arrange the scallops in such a way as to make the "shrinkage" look intentional. I garnished the dipping sauce with mint leaves. If I was serving this as a dinner item, each would have a dipping dish for each guest. My husband proclaimed this appetizer as a "keeper"! Thank you!