Traditional rumaki is made with chicken liver. This version uses sea scallops and water chestnuts wrapped in bacon and served with a tangy dill-mustard dipping sauce.
1 pound thick sliced bacon
1 can (6 ounce size) sliced water chestnuts, drained
1 1/2 pound large sea scallops
1/2 cup mayonnaise
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
salt and pepper to taste
Preheat oven to 375 degrees F. Lightly grease a baking sheet and set aside.
Cut the bacon slices in half.
Place one sliced water chestnut on top of a scallop. Wrap it in a half slice of bacon and secure with a toothpick through the center (leave the toothpick sticking out so it can be used to pick them up to eat). Place on the prepared baking sheet. Repeat with remaining scallops, water chestnuts, and bacon.
Place the baking sheet in the oven and bake at 375 degrees for 15-18 minutes or until golden brown (do not let them overcook).
While the scallops are cooking, combine the mayonnaise, dill, and mustard until blended. Season with salt and pepper to taste and set aside.
Remove the scallops from the oven and serve hot with the dipping sauce.
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reviews & comments
November 29, 2017
Loved this! I did modify the dipping sauce a little just because I didn't have any dill. I used mayo and sriracha and skipped the dijon. Simple and delicious and a good use for large scallops because you get to enjoy how meaty they are.
July 20, 2013
I'm not a fan of chicken livers but I do love bacon wrapped foods. Was glad to find a rumaki style recipe that didn't use the livers. The dipping sauce was ok. Might have to experiment with that a bit more. I think there could be a better sauce or maybe play with the ingredients to make it more mustardy and less mayo.