12 sea scallops
12 slices of thin sliced bacon
Skewers or toothpicks
Oven 425 degrees. Slotted broiler pan with aluminum foil lining bottom of broiler pan.
Cut large sea scallops in half. Cut bacon slices in half. Lay out bacon on cutting board surface. Place a pecan in center of each strip of bacon. Place sea scallop half on top of pecan and roll the bacon around them very tightly. Secure with skewer or tooth pick. If not secured tightly the appetizer falls apart during their cooking faze. Place on broiler tray and cook 15-20 minutes until scallops translucent and bacon crispy.
Note: I line my broiler pan with aluminum foil to save on clean up.
1 pound Alaskan halibut skinned 1 1/2 inch chunks
10 ounces large uncooked shrimp deveined cut in half
1 T peanut oil
1 cup shallots chopped
2 garlic cloves minced
1 red pepper rough chopped
2 T fresh grated ginger
3 T Thai Kitchen red curry paste
1 can coconut milk
1 t Siracha sauce
1 T fish sauce nam pla or Nucor nam
Salt and pepper
1/3 cup fresh cilantro chopped
1/4 cup Thai basil chopped
Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.
Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.