Modes

Ingredients

Shrimp or Scallops Bacon Wraps

• 10 pieces of regular-cut bacon, cut into thirds (30 pieces total)
• 30 pieces of 16-20 size shrimp or 30 bay scallops
• 1 Tablespoon olive oil
• juice of half a lemon
• salt and pepper, to taste
• 30 toothpicks

Sweet Bacon Wraps

• 15 pieces of bacon, cut in half (30 pieces total)
• 2 cups brown sugar
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 30 toothpicks

Instructions

Shrimp or Scallop Wraps

Preheat your Wolf Oven to Convection Mode 350°F. Ensure a rack is set to position 3.

Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Cut the bacon into thirds and lay the pieces on a cutting board.

Place the shrimp or scallops in a bowl and season with olive oil, lemon juice, salt, and pepper.

Wrap each scallop or shrimp with one piece of bacon. (Wrap a maximum of two times around; if the bacon wraps more than twice, trim it down.) Secure the bacon in place with a toothpick.

Place the wrapped shrimp or scallops on the prepared baking sheet and bake on convection for 30 minutes at 350°F.

Once done, remove from the oven and let rest for 5 minutes before serving.

Sweet Bacon Wraps

In a small mixing bowl, combine brown sugar, salt, pepper, and cayenne. Mix thoroughly.

Cut the bacon in half to create 30 pieces. Add 5 pieces of bacon at a time to the brown sugar mixture, tossing to coat evenly.

Lay out the coated bacon pieces and roll each into a cylinder shape. Secure with a toothpick to hold the roll together.

Place the bacon rolls on the prepared baking sheet and bake on convection for 30 minutes at 350°F.

Once done, remove from the oven and let rest for 5 minutes before serving.