ANGELS ON HORSEBACK
about 30 hors d'oeuvres
This old English dish was traditionally served at the end of a meal as a savory, but it also makes a delicious hors d' oeuvre.
- 1 pint oysters, fresh or thawed frozen, drained, or 1 pound bay or sea scallops, or a combination (see note)
- 2 tablespoons minced parsley (no stems) or finely snipped fresh cilantro leaves
- Seafood seasoning as desired
- Paprika as desired
- Freshly ground black pepper
- About 10 slices bacon, each slice cut into 3 equal-size pieces
- About 30 wooden picks
Sprinkle oysters and/or scallops evenly with parsley and seasonings. Wrap each oyster or scallop in a piece of bacon and secure with a wooden pick. Arrange hors d' oeuvres on a rack in a broiler pan. Broil, about 4 to 6 inches from heat source, for 8 to 10 minutes. Carefully turn (over) each hors d' oeuvre and continue broiling for an additional 4 to 6 minutes, or until bacon is crisp. Be careful not to burn hors d' oeuvres. Serve immediately.
Note: If sea scallops are large, cut each into 2 to 3 small pieces.
Variations: Serve with a spicy honey mustard as a dipping sauce.
Omit oysters and/or scallops and use raw, tails removed, peeled, deveined medium to large shrimp, or a combination of oysters, scallops, and shrimp.