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Angels on Horseback

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  • Jan's Recipes

  • Wednesday, May 22 2013 10:22 PM EDT2013-05-23 02:22:23 GMT
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  • Wednesday, May 22 2013 10:20 PM EDT2013-05-23 02:20:18 GMT
    GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter or
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  • Wednesday, May 22 2013 10:17 PM EDT2013-05-23 02:17:45 GMT
    GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons
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    •   

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.