Bacon-Wrapped Scallops

• 1 quart (1 liter) vegetable oil for frying
• 1 cup teriyaki glaze
• ½ cup soy sauce
• 2 tablespoons sugar
• ½ pound (225 g) bacon
• 1 pound (20–30 ea. / 450 g) of scallops

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.

   Stovetop
2. 2

   Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.

3. 3

   Cut bacon strips in half lengthwise.

4. 4

   Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.

5. 5

   Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.

   Stovetop
6. 6

   Remove from oil, drain briefly and toss in the soy-teriyaki sauce.

7. 7

   Serve immediately.