Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart (1 liter ) vegetable oil for frying
- 1 cup teriyaki glaze
- ½ cup soy sauce
- 2 tablespoons sugar
- ½ pound (225 g ) bacon
- 1 pound (20–30 ea . / 450 g ) of scallops
Directions
Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.
Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
Cut bacon strips in half lengthwise.
Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick .
Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
Serve immediately.