Bonefish Grill Menu:Bacon wrapped scallop Yassy’s version II

 As you already know, I like re-creating meals from restaurants or eatery places that I have visited. It is fun to brain storming what is in the dishes I like.

One of the restaurants I like to go to is Bonefish Grill. Some of the reasons I go there are for their bang bang shrimp (spicy shrimp tempura in chili flavored sauce), Crab chowder, Bacon wrapped sea scallop, and more.

 I like their seafood dishes because they do pretty good with fish dish. Many restaurants has fish dishes on the menu but,they tend to overcook the fish and, I do not care for as much as the fish dishes from this Bonefish restaurants.

 In the past, I have attempted to recreate the bacon wrapped scallops with spicy mango salsa (You can see the recipe here), but I could not figure out how they wrap the bacon around the scallops so, I have left it out for the dish.

However,this time around, as second attempt, I think I came to a little closer to what it is served at the restaurant although since I wanted to explore the other kind of great sauce, I have made up the different sauce to go with the dish.

My suspicion as to why their bacon wrapped around the scallops comes out so crispy and scallops stay so tender and juicy is that, I think the key is in the thickness of the bacon (very thin bacon strip) ,and deep frying them.

 To make the crispiest bacon you have ever tasted, you should deep frying the bacon strip.It never comes out greasy at all and, very very crunchy. If you make burger next time, try deep frying the bacon and see how it comes out.You will be surprised the bacon is really,really crispy.

In this entry, I would like to share the recipe of Bacon wrapped scallops with garlic sweet chili lime sauce as my second version of their dish. With my version, I will use the marinade that I normally use for shrimp preparation because it makes super tender in its texture and they are tasty.

 Bacon wrapped scallop with garlic sweet chili lime sauce

Bacon wrapped scallops with garlic sweet chili lime sauce..

Ingredients for scallop marinade;

1/4 tsp Kosher salt
1 tbs corn starch
1 tsp sake
1/4tsp Baking soda
3 tbs water 

Ingredients for bacon wrapped scallops;

8 scallops (3-4 scallops per person as side dish)
4 strips of bacon (1 bacon strip per 2 scallops)
vegetable oil
Butcher’s twine to tie the scallops

Ingredients for Garlic Sweet chili lime sauce;

extra virgin olive oil
1 clove of garlic grated
3 tbs sweet chili sauce
1 tsp Dijon mustard
fresh lime juice from 1/2 lime (about 1.5 tbs)
1/2 tsp chopped cilantro

<How to make tender scallops>

1. In the small container, mix 1/4 tsp Kosher salt, 1 tbs corn starch, 1 tsp sake, 1/4tsp Baking soda,3 tbs water well.

2. Add cleaned scallops (trim off the scallop ducts;the rectangle muscle that is attached to its side) and stir and put the lid on and keep in the fridge for 4-6 hours

3. Rinse the scallops well under cold running water and pat them dry with paper towel and follow the recipe.

 <Cooking tips for scallops>

** When you cook scallop, pick the sea scallops, not bay scallop.

** When you purchase scallops on the fish counter, you may sometimes see rose pink colored scallops and pale white scallops. Do you know the difference between the two?

It is the difference between if the scallops are treated with STP (sodium triphostate),  sulfite or not.

STP or Sulfite is sodium preservatives to keep the moisture in the seafood products such as scallops, shrimps and makes the shelf life longer.

Often times, STP treated scallops are pale white and if you test with microwave; place a scallop on the paper towel and microwave it for 15 seconds and you will see a lot of water will be coming out from the scallops.

Rose pink scallop is not treated with STP and it would not give out as much water as STP treated scallops if you do the microwave test.

This is something I learned from America’s Test kitchen TV shows. I think this is good thing to keep in mind.

Therefore, I personally prefer to have food preservative free so, I pick the rosey pink scallops over pale white scallops.

** When you cook scallop, a few things to consider.

1. Make sure scallop is fully thawed, marinaded in the recipe above and be at the room temperature. This same rule applies to cook steaks too.

2. Make sure scallop is not wet.

When I cook scallop, I usually place a paper towel over the plate and place scallop on top and place another piece of paper towel to take moisture out from the scallop.

By cooking moisture free scallop, you can cook scallop with nice seared mark on it.If the scallop was wet,you would not get any seared mark.

3.Season the scallops right before you place the scallops on the skillet.

4. Make sure the skillet is hot enough.

<Bacon wrapped scallops>

0. Marinade the scallops (recipe above)

1.Cut one strip of bacon into half per scallop you use. I usually make 3 -4 scallops per serving.

2. Cut the butcher’s twin to about 7″ or so per scallop

3. Pre cook the bacon strips in the skillet to render some fat;to the stage the bacon is still floppy but not cooked through. About 70-80% doneness

4. Take the bacon strips out from the skillet and set them aside on the paper towel to drain the oil

5. Wrap the scallop with bacon and secure it with butcher’s twine

6. In the skillet that are deep enough to shallow frying the scallops, pour the vegetable oil just enough to cover the scallops (about 3/4″-1″ depth of oil )

7. Drop the scallops and cook about 2 minutes and flip and cook about 3-4 minutes in the oil

8. When the scallops are cooked, bacon is fully cooked, take the scallops out from the oil and place them on the paper towel to drain the oil

<Garlic Sweet chili lime sauce >

1. Drizzle extra virgin olive oil in the skillet

2. Add 1 clove of garlic grated, and let it come to fragrant

3. When it got fragrant, add about 3 tbs sweet chili sauce and stir

4. Add 1 tsp Dijon mustard

5. Add fresh lime juice from 1/2 lime (about 1.5 tbs)

6. Add about 1/2 tsp chopped cilantro in the skillet and stir

7. taste the sauce and adjust the flavor

<How to assemble >

1. Pour the sauce in the center of the plate

2. Take off the twine from bacon wrapped scallops and place the bacon wrapped scallops around the sauce

3. drop some of the sauce on top of the each scallop

4. Serve

Makes;2-3 servings


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May 25, 2014 | 0 | Restaurant Challenge

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