Reviewed: Apr. 18, 2009

This was good - and I don't like seafood very much. I think marinating it longer would have made it 5 stars. I will make it again soon.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 16, 2009

This is an awesome recipe, but I would not recommend marinating the scallops as long as written - there is a high chance they'll go rubbery on you. I marinated mine for about 15 minutes and they were perfect. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 27, 2009

Wow, my husband, who would never eat a scallop, said these were great! The only thing I am going to do differently next time is to marinate them overnight. One hour in the marinade didn't do it justice.

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melomom

Cooking Level: Beginning

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 23, 2009

Simple and delicious!

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Julie

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Reviewed: Feb. 20, 2009

Wow, what an excellent recipe! Plus, it was unbelievably easy. I substituted turkey bacon and sugar free maple syrup to keep it light and was thrilled with the results. I used the frozen scallops from Publix. They're great to have in handy in the freezer for a quick easy meal.

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Jessica Nelms

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Reviewed: Jan. 26, 2009

These were so tasty! They were sweet and savory and we served them nice and hot. They are almost a melt in your mouth texture. Everyone kept asking if there were more long after they had all been eaten. Use a good quality thick cut bacon for the best results. Though any bacon will still work. These will be a huge hit with anyone who like bacon or scallops. You have got to try these!

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reviewed: Jan. 7, 2009

Very yummy. We cooked the bacon in a frying pan with extra virgin olive oil, leaving it pliable. Next we wrapped the scallops each in a piece of bacon, didn't need toothpicks. Put in the oven and used a thermometer to make sure the scallops didn't go above 145 degrees. We made the sauce separate and didn't use brown sugar. It was very sweet as is - almost too sweet, but I didn't use measure spoons/cups. Also sauteed some mushrooms and almonds as a garnish.

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Julie

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

These were very good. I wish I had cooked the bacon a bit more - as it was I had cooked it longer than what the recipe suggests.

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GL

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 2, 2009

I have been looking for a good scallop/bacon wrapped recipe for a long time. This is it. Excellent.

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SLHSCHNEIDER

Cooking Level: Intermediate

Home Town: Chinhae, Kyongsang-Namdo, South Korea

Living In: Myersville, Maryland, USA

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Reviewed: Jan. 1, 2009

So Easy! and So Tasty! There was no way you can mess this up and everyone raved, great easy party food

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s_kidner

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Reviewed: Dec. 30, 2008

These were really good. Only had access to tiny frozen scallops. I stuffed them in some portabello mushrooms since I didn't have toothpicks. The marinade is delish and I pre-baked the bacon while the scallops were marinating. I'm going to make these more often!

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 23, 2008

i made this last week as a trial run for christmas eve i thought it was delicious!!! quick and easy and sooooo tasty!godd luck everyone...its a keeper! ps i marinated it for 2 1/2 hours i think 3 hours is more then enough time.....but can someone please tell me why do u have to cute them in half? i think they would look better whole...is it to save money> i guess... but anyway it only matters if it taste good! merry christmas!

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JameeP

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

I did not think this would end up good but it was!!!! I would say that you have to decide how sweat you want it and choose marinade time. Overnight gets very sweat and overly hides the seafood taste. 3 hours gets it about in the middle and still able to tast the scallops

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gimmpy

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Reviewed: Nov. 23, 2008

These scallops were super. I marinated them overnight and used frozen medium sized scallops. Great party appetizer.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 23, 2008

Loved it! I used the ready-made bacon so I wouldn't have to worry about the scallops overcooking while waiting for the bacon to crisp up. It worked well. We don't have scallops very often, but will definitely use this recipe again when we do.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Oct. 15, 2008

I got such rave reviews the last time I made these that I've passed this recipe on to several people and they all say it was a hit at their latest gathering. Thank you!

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bkenneway

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Reviewed: Sep. 25, 2008

This is a great recipe! The only way I eat scallops and my family and friends love it!! Kudos!!

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beth

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Reviewed: Aug. 22, 2008

This recipe is excellent! I make this all the time for dinner parties and everyone loves them. When ever I tell people the scallops are marinated, they're like "is that why they taste so good?". My husband eats these like they're going out of style which is why I have to make a ton!

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Ivanka

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Reviewed: Jul. 5, 2008

while the marinade was fantastic, the scallops were not a hit at my recent dinner party. not too difficult to make at all,when following the time to a "T" the scallops did not come out chewy! would be a great recipe to add for those who love to try new food, or love all varieties of seafood. not a great choice with finicky, choosy, or nervous eaters.

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SYLVIETOROK-NAGY

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jun. 23, 2008

I make these every so often to ensure I don't get tired of them and they're awesome. I don't use the mustard because I've never liked it, and I think they turn out really well without it. My only advice would be not to over-marinade the scallops; 20 minutes would be fine. Otherwise they have a strange texture. Thank you for your recipe!

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