This traditional appetizer also makes a great entree
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METRO -- Seafood has inspired devotees in nearly every corner of the globe. Unique flavors and versatility make seafood a go-to option in many households.
Seafood can be the star of the night as an entree, and it also makes for an ideal appetizer. In fact, some seafood appetizers are so popular that they have pivoted from serving as starters to being the main course. Bacon wrapped scallops might be considered an appetizer, but this tasty recipe for "Scallops Wrapped in Bacon on Green Rice" from Lines+Angles also can make for a delicious dinner.
Scallops Wrapped in
Bacon on Green Rice
Makes 4 servings
12, 6-inch bamboo skewers, soaked in water for 30 minutes
For seasoning:
2 tablespoons sweet paprika
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons fresh ground black pepper
2 teaspoons dried thyme
2 teaspoon dried oregano
1 teaspoon cayenne pepper
Fresh thyme, for garnish
For scallops:
12 large sea scallops, rinsed and patted dry
12 slices smoked bacon
For green rice:
1/2 cup chopped fresh cilantro, tightly packed
1 cup fresh stemmed spinach leaves, tightly packed
11/3 cups low-sodium chicken broth
11/3 cups milk
1 teaspoon coarse salt
1 tablespoon olive oil
3 tablespoon unsalted butter
11/2 cups long-grain rice
1/4 cup finely minced onion
1 clove of garlic, peeled and minced
Directions:
1. Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, combine all the ingredients for the seasoning, mixing well.
3. Sprinkle each dried scallop with seasoning; set aside.
4. Arrange bacon strips on prepared baking sheet, bake for about 10 minutes, or until just beginning to brown and some of the grease is rendered. Bacon should still be soft and very pliable. Remove bacon from baking sheet and drain on paper towels to remove excess grease. Let cool for several minutes.
5. Wrap each scallop with one piece of bacon, securing it through the center with a bamboo skewer. Place on clean baking sheet. Bake until bacon is crisp and scallops are opaque, or about 8 to 10 minutes, turning once. Serve on a bed of green rice and garnish with fresh thyme.
For green rice:
1. Place cilantro, spinach and broth in a blender and pulse until the vegetables are pureed. Add the milk and salt and blend until well combined.
2. In a medium, heavy-bottomed saucepan set over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and saute, stirring about every 30 seconds, until it just begins to brown, about 3 to 4 minutes. Add the onion and garlic and cook 1 minute longer, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to the lowest setting and cook for 20 minutes. Stir the rice gently, cover and cook another 5 minutes.
3. Remove pan from heat source and let the rice steam in the covered pot for 10 minutes. Serve hot.