8 large sea scallops, cut into four 1-inch chunks each
8 turkey bacon slices*
1/4 cup sorghum flour
Place flour in shallow bowl. Roll cubed scallops in flour and place to the side on wax paper. On cutting board, slice each turkey bacon strip in half, first horizontally, then vertically. Each bacon strip will make 4 thin slices. Wrap turkey bacon slice around each scallop. Secure with toothpick. Heat 12-inch skillet with olive oil to medium-high heat; place bacon-wrapped scallops into skillet. Cook turning the scallops for 20 minutes or until all areas of the scallops are lightly brown and the bacon is cooked. Serve warm.
Makes 32 appetizers
*I like uncured (unsalted) turkey bacon, because there are no added nitrates or nitrites. Trader Joe's uncured turkey bacon is great! But it spoils faster, so I divide the package and freeze the other half.
Thanksgiving Turkey
Instructions for brining turkey: Because the organic turkey is not processed like a commercial turkey, we need to brine our turkey. Pre-wash turkey and clean out cavities. Save neck and other portions for gravy. In a 5-gallon container, containing 1 to 2 gallons of water, place 1 cup kosher salt (3/4 cup if using Morton Kosher) and 1 cup sugar. Dissolve salt
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CEEED – Center for Employment, Education & Entrepreneurial Development
1301 Derry Street, Harrisburg, PA 17104
Phone: 717-724-4834
Fax: 717-724-4841
Horas de operacion:
Lunes - Viernes ...