Scallop Blankets

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound scallops, cut into ½-inch cubes
  • 2 tablespoons sherry
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 6 slices of bacon, halved
  • 6 water chestnuts, sliced
  • 1 scallion, cut into 1-inch pieces


    1. Marinate the scallops in the sherry and sugar for thirty minutes. Sprinkle salt on the scallops.

    2. Preheat broiler.

    3. Wrap a piece of bacon around a piece of scallop, a slice of water chestnut and a piece of scallion. Secure with a food pick.

    4. Broil for ten minutes, turn over, and broil for five minutes longer.