Bacon-Wrapped Scallops

Ingredients

• 1000 mlVegetable oil
• 240 mlTeriyaki glaze
• 120 mlSoy sauce
• 25 gSugar
• 225 gBacon
• 450 gScallop

Instructions

1. 1

   Prepare

   • Heat oil in a deep-fryer or a suitably large pot to 180 °C (do not fill the pot more than halfway).
   • Whisk teriyaki glaze, soy sauce and sugar in a medium bowl and set aside.
   • Cut bacon strips in half lengthwise.
2. 2

   Prepare scallops

   • Pat scallops dry.
   • Wrap each scallop with a half bacon strip and secure with a wooden toothpick.
3. 3

   Fry and finish

   • Fry in batches at 180 °C until golden brown, about 3–5 minutes per batch, avoiding overcrowding.
   • Remove, drain briefly and toss immediately in the teriyaki-soy sauce so they become glazed.
   • Serve immediately (optionally garnish with sliced spring onion or sesame).