Seafood: Rumaki

posted by Lynnabeth 07-12-102 6:39 PM


30 scallops
1/2 pound chicken livers
1/4 cup soy sauce
1 garlic clove, minced
1 can (5 ounces) water chestnuts, drained
15 slices of bacon

Cut each chicken liver into 2 or 3 pieces or until you have 30 pieces. Marinate the chicken livers in the soy sauce and garlic at room temperature for 3 hours, or in the refrigerator overnight.

Cut each water chestnut into 3 pieces until you have 30 pieces (or use a can of sliced chestnuts). Halve the bacon slices. Place a piece of water chestnut against the scallop and then a piece of chicken liver. Wrap with half a slice of bacon and secure with a toothpick. Bake in a hot oven, 425F, or on a grill on a BBQ. Cook, turning occasionally, until the bacon is crisp, about 25 minutes.

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