By Mike & Katie Devaney
of Northfield
This recipe is really easy, and you can do either shrimp or scallops if you don’t want to combine. I cheat. I purchase a bottle of Teryaka sauce for my marinade – that’s it.
I SHOP LOCAL – Bob’s seafood for the shrimp and scallops.
1/2 Lb Shrimp ( Jumbo, 21/25 or Extra Large 26/30, works for me, but your choice)
1/2 Lb Sea Scallops
1 bottle of Veri Veri Teryaki sauce.
Bacon
Toothpicks (soaked in water for at least 30 minutes)
Clean and devein shrimp, remove muscle from scallops. Marinate shrimp/scallops in a plastic bag or large bowl with Veri Veri Sauce A little goes a long way. Use more teryaka sauce if you only have 15 or 20 minutes to marinate. If you have an hour or two use less marinade, it will still get the job done. Cook bacon on both sides for just a few minutes to get it started then remove from the heat and let it cool. Cut bacon lengthwise and wrap around each shrimp/scallop, using a toothpick to keep it all together. Remove some bacon if necessary. You want the bacon flavor, but do not want it to overpower the taste of the seafood. Place parchment paper on a cookie sheet and lightly brush with oil (I use sesame but any will do) Place the scallops on the sheet and broil for approximately 3 minutes, then remove and add the shrimp for another 6 minutes.
The marinade is a little high in sodium so I think beer is the best to compliment this dish.
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