Cookbook:Bacon-Wrapped Scallops

| American cuisine

Ingredients

 * 1 quart (1 liter) vegetable oil for frying
 * 1 cup teriyaki glaze
 * ½ cup soy sauce
 * 2 tablespoons sugar
 * ½ pound (225 g) bacon
 * 1 pound (20–30 ea. / 450 g) of scallops

Procedure

 * 1) Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.
 * 2) Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
 * 3) Cut bacon strips in half lengthwise.
 * 4) Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.
 * 5) Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
 * 6) Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
 * 7) Serve immediately.

Notes, tips, and variations

 * Do not eat the toothpick!