Scallops from Stonington Seafood Harvesters
Scallops from Stonington Seafood Harvesters is one of New London County, CT’s foodie gems. If you have not had their scallops and you are a seafood lover, you are missing out big time! The size of these scallops are somewhere between a walnut and a golf ball and their sweet, sweet, firm texture will leave you wanting more.
The best part about Stonington Seafood Harvesters is if you live fairly close, you can visit their little, unmanned, honor system shop in beautiful Stonington Borough, CT and not only pick up scallops, but a plethora of other seafood treasures. Get there early as they often sell out. They take cash or credit and trust you to pay by having instructions listed in the little alcove of a shop on how to complete your transaction. If you don’t live close enough to shop in person, order on-line!
During scallop season, SSFH hand selects the largest grade (10 ct/lb) of sea scallops from local fishermen and flash freezes them the same day. Stonington’s premium dry sea scallops are on menus at many fine dining establishments.
Don’t bother with the regular grocery store scallops. Splurge and place your order and then savor the deliciousness! This recipe makes a great celebration food for anything you deem worthy of a special celebration.
Serves 2 as a main course or 3-4 as an appetizer – Make extra, you will want more!
1 – 1# package of Stonington Scallops (there are usually 10-12 to a pack)
10 Strips of thick cut bacon ( or more depending on how many scallops are in a pack)
½ Cup O’Live A Little’s Maple Dark Balsamic Vinegar
¼ Cup O’Live A Little’s Black Pepper Extra Virgin Olive Oil
10 + Wood toothpicks (soaked in water for two hours)
A few sprigs of parsley for garnish
Method of Prep
1.Rinse & drain the sea scallops in a colander and blot on paper towels to dry well
2. Whisk together olive oil and vinegar. Add scallops, coat well. Marinate in the refrigerator for 12-24 hours.
3. In a microwave, par-cook the bacon strips till approx.. half cooked. They should still be pliable (not at all crispy)
4. Heat oven to 425 degrees
5. Take scallops out of the refrigerator. One at a time, wrap one entire strip of bacon around the scallop and secure with a toothpick.
6. Place on sheet pan lined with a Silpat or parchment paper
7. Bake for 35-45 minutes – until bacon is crisp.
8. Plate and sprinkle with chopped parsley.