Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.




Bacon Wrapped Sea Scallops

Bonefish Grill Copycat Recipe

Makes 2-3 servings

Scallop Marinade:
1/4 teaspoon Kosher salt
1 teaspoon corn starch
1 teaspoon sake
1/4teaspoon baking soda
3 tablespoons water

Bacon Wrapped Scallops:
8 scallops (3-4 scallops per person as side dish)
4 strips of bacon (1 bacon strip per 2 scallops)
vegetable oil
butcher’s twine to tie the scallops

Garlic Sweet Chili Lime Sauce:
extra virgin olive oil
1 clove of garlic grated
3 tablespoons sweet chili sauce
1 teaspoon Dijon mustard
fresh lime juice from 1/2 lime
1/2 teaspoon chopped cilantro

Marinade:  In the small container, mix Kosher salt, corn starch, sake, Baking soda,3 tbs water well. Add cleaned scallops (trim off the scallop ducts;the rectangle muscle that is attached to its side) and stir and put the lid on and keep in the fridge for 4-6 hours Rinse the scallops well under cold running water and pat them dry with paper towel and follow the recipe.

Bacon Wrapped Scallops: Marinate the scallops. Cut one strip of bacon into half per scallop you use. I usually make 3 -4 scallops per serving. Cut the butcher’s twin to about 7 inches or so per scallop. Pre cook the bacon strips in the skillet to render some fat;to the stage the bacon is still floppy but not cooked through. About 70-80% doneness Take the bacon strips out from the skillet and set them aside on the paper towel to drain the oil. Wrap the scallop with bacon and secure it with butcher’s twine. In the skillet that are deep enough to shallow frying the scallops, pour the vegetable oil just enough to cover the scallops (about 3/4 to 1 inch depth of oil ). Drop the scallops and cook about 2 minutes and flip and cook about 3-4 minutes in the oil. When the scallops are cooked, bacon is fully cooked, take the scallops out from the oil and place them on the paper towel to drain the oil

Garlic Sweet Chili Lime Sauce: Drizzle extra virgin olive oil in the skillet. Add 1 clove of garlic grated, and let it come to fragrant. When it got fragrant, add the sweet chili sauce and stir. Add 1 teaspoon Dijon mustard. Add fresh lime juice from 1/2 lime (about 1 1/2 tablespoons). Add about 1/2 tsp chopped cilantro in the skillet and stir. taste the sauce and adjust the flavor

How to assemble:  Pour the sauce in the center of the plate. Take off the twine from bacon wrapped scallops and place the bacon wrapped scallops around the sauce. Drop some of the sauce on top of the each scallop.

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