appetizer, Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, cocktail party, cocktail snacks, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, scallops, slow cooker, Thorn Apple Valley, Toll House, toothpicks, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
How can something that is so easy to prep and cook be so tastee and delicious? These scallops are divine! They just melt in your mouth. I had never tried the bacon and garlic combination before.
I have tried bacon wrapped but the addition of the garlic is genius and really plays well with the mildness and sweetness of the scallop.
Original recipe recipesandme