CSM Recipe

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.

Serves: 4Prep: 20 minTotal: 60 min

Source: The Pretty Camper Cookbook — Recipe #19

Camper Kitchen: Convection Friendly | Stovetop Friendly

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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

Step 1

Make the Succotash In a large pan, melt the butter and add the frozen vegetables and 1/2 cup of the chicken broth.

Step 2

Heat on medium low, lightly stirring until the vegetables are thawed and cooked, about 10-12 minutes.

Step 3

In another large pot over low heat, cook bacon until brown and crispy.

Step 4

Remove bacon, cool, and crumble.

Step 5

To the bacon grease, add the chopped onion, and garlic and cook for 5 minutes.

Step 6

Add the seasoned flour mixture to the pot.

Step 7

Cook for 2 minutes.

Step 8

Slowly add 1 cup of the chicken broth and stir using a whisk to prevent and remove lumps if needed.

Step 9

Cook for 5 minutes until sauce thickens.

Step 10

Add the tomatoes and cooked vegetables to the sauce, the crumbled bacon and the salt and pepper.

Step 11

Stir to mix and continue cooking on low heat for 10 more minutes.

Step 12

Add a little chicken broth or water if the sauce gets too thick or the pan gets too dry.

Step 13

Make the Scallops Preheat the oven to 450 degrees.

Step 14

Pat the scallops dry and then salt and pepper the scallops.

Step 15

Wrap a half slice of bacon around each one and secure with a toothpick.

Step 16

Place the scallops on a baking pan, either lined with parchment paper or slightly greased with cooking spray.

Step 17

Be careful not to crowd the scallops.

Step 18

Put a drop of olive oil on each scallop.

Step 19

Broil the scallops for 25 to 30 minutes until the bacon is browned.

Step 20

Make the Rolls and Honey Butter In a mixing bowl, place softened butter and beat for a few minutes.

Step 21

Add the honey and beat for two minutes.

Step 22

This can also be done in a food processor.

Step 23

Bake the yeast rolls following the directions on the packaging.

Step 24

Plate the Scallops and Succotash Remove toothpicks from scallops.

Step 25

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.

Step 26

Garnish each scallop with chopped parsley.

Step 27

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!