While growing up in Wisconsin, I noticed that most everyone loved brandy. My dad was a brandy and coke drinker for some time, and after marrying my wife, realized that her family’s drink of choice around that holiday was brandy old fashions. You walk into any supper club around town and you notice the same thing, and that the brandy is pouring. Not too long ago, I noticed that I had some brandy laying around, and quickly remembered that I had been wanting to marinate scallops in brandy, and that is just what happened.
I decided that after marinating the scallops in brandy and cilantro, that I would wrap them in thin strips of bacon, and placed them on a mixed green salad, and wow, was it ever worth it.
This simple recipe can be served as an appetizer, or as a salad, and trust me, the scallops alone are really good.
Lets get started.
- 8 large sea scallops
- 1 cup of brandy
- 1 tbsp chopped cilantro
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- generous pinch of salt
- cracked black pepper
- 4 slices of bacon, cut in half lengthwise
Begin by whisking the garlic, olive oil, brandy, cilantro, and salt and pepper. Place the scallops in a small backing dish, large enough to fit all of them, and pour in the brandy mixture. Cover and place in the refrigerator for at least four hours, or overnight.
When you are ready to make the scallops, remove them from the brandy mixture, and pat dry. Take a slice of the bacon, remember, you do not want the whole slice, but only half the slice (I can’t believe I just said that), and wrap it around the scallop, securing it by running a toothpick through the middle. Repeat.
Preheat your broiler to 500 degrees. Place these on a baking sheet, and underneath the broiler, about 6 inches away from the direct heat. Cook for about 8 minutes on each side. You should be able to get a nice sear on each side, while at the same time, getting the bacon a bit crispy.
Remove from the broiler, plate, and serve.
There is something to be said about Wisconsin, and the brandy that goes along with it!