Bacon-Wrapped Scallops with Southern Succotash
Delectable scallops are wrapped in bacon and then served over a bed of succotash with lima beans, corn, tomatoes and okra. Yeast rolls with honey butter are served on the side.
Ingredients
- 1/8 tsp Camper Seasoning Mix — Southern Succotash
- 1/2 Tbsp all-purpose flour — Southern Succotash; mix with the listed Camper Seasoning Mix to make seasoned flour
- 3 Tbsp butter — Southern Succotash
- 1.5 cups chicken broth — Southern Succotash
- 3 slices thin-cut bacon — Southern Succotash; cut into 2-inch pieces
- 3/4 tsp salt — Southern Succotash
- 1/4 tsp black pepper — Southern Succotash
- 1.5 cups frozen lima beans — Southern Succotash
- 1.5 cups frozen yellow or white corn — Southern Succotash
- 1.5 cups frozen cut okra — Southern Succotash
- 1 medium onion — Southern Succotash; chopped
- 1.5 cups cherry tomatoes — Southern Succotash; cut in half
- 2 cloves garlic — Southern Succotash; minced
- 20 large scallops — Scallops
- 10 slices bacon — Scallops; cut in half crosswise
- 20 toothpicks — Scallops
- 1/2 tsp salt — Scallops
- 1/8 tsp black pepper — Scallops
- 1/4 cup olive oil — Scallops
- 1/2 cup parsley — Scallops; chopped
- 8 frozen yeast rolls — Yeast Rolls with Honey Butter
- 2 sticks butter — Yeast Rolls with Honey Butter; softened
- 1/2 cup honey — Yeast Rolls with Honey Butter
Cooking Steps
Make the Succotash In a large pan, melt the butter and add the frozen vegetables and 1/2 cup of the chicken broth.
Heat on medium low, lightly stirring until the vegetables are thawed and cooked, about 10-12 minutes.
In another large pot over low heat, cook bacon until brown and crispy.
Remove bacon, cool, and crumble.
To the bacon grease, add the chopped onion, and garlic and cook for 5 minutes.
Add the seasoned flour mixture to the pot.
Cook for 2 minutes.
Slowly add 1 cup of the chicken broth and stir using a whisk to prevent and remove lumps if needed.
Cook for 5 minutes until sauce thickens.
Add the tomatoes and cooked vegetables to the sauce, the crumbled bacon and the salt and pepper.
Stir to mix and continue cooking on low heat for 10 more minutes.
Add a little chicken broth or water if the sauce gets too thick or the pan gets too dry.
Make the Scallops Preheat the oven to 450 degrees.
Pat the scallops dry and then salt and pepper the scallops.
Wrap a half slice of bacon around each one and secure with a toothpick.
Place the scallops on a baking pan, either lined with parchment paper or slightly greased with cooking spray.
Be careful not to crowd the scallops.
Put a drop of olive oil on each scallop.
Broil the scallops for 25 to 30 minutes until the bacon is browned.
Make the Rolls and Honey Butter In a mixing bowl, place softened butter and beat for a few minutes.
Add the honey and beat for two minutes.
This can also be done in a food processor.
Bake the yeast rolls following the directions on the packaging.
Plate the Scallops and Succotash Remove toothpicks from scallops.
Place a mound of succotash on the plate and top with five scallops per plate or place five individual mounds of succotash and place one scallop on each mound.
Garnish each scallop with chopped parsley.
Serve with warm rolls and honey butter.
Kitchen Tips
Buttered rice is a good side dish for this recipe. Bacon wrapped scallops are also a great appetizer!