Easy Appetizers for Your Christmas Party: Bacon Wrapped Scallops and Fillet Mignon

Let your inner holiday gourmet shine this year with surf n' turf appetizers that are easy to make and sure to please. Great tasting and convenient, the following recipes are perfect for entertaining. Both the bacon-wrapped scallops and bacon-wrapped fillet mignon can be prepared in advance of your Christmas party and quickly heated through when needed. Having most of your work done before guests arrive means less time spent in the kitchen and more time with family and friends.

To accompany the scallops, try the flavor-packed smokey citrus cocktail sauce. The creamy horseradish sauce provides a balanced bite to the bacon-wrapped beef tenderloin. The no-cook, quick and easy dipping sauces can be prepared up to two days in advance of your holiday party. In fact, doing so will allow their flavors to meld and mellow a bit.

Using one pound of scallops and 8 ounces of beef tenderloin will yield about 2 dozen appetizers. Pre-cooked bacon makes the job easy and assures that your surf n' turf appetizers turn out perfectly every time. You will also need plain wooden toothpicks or mini-skewers, soaked in water for 10-15 minutes. Allow for at least 4 appetizers per person.

Bacon Wrapped Scallops

Ingredients:

1 pound fresh, dry sea scallops
1 pkg pre-cooked bacon strips, 2 ounces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Sea salt and black pepper to taste

Toothpicks or mini-skewers, soaked in water

Directions:

Cut bacon strips into lengths sufficient to go around the scallops one full time, plus an extra 1/4" to overlap. Set cut bacon aside.

In a large cast iron skillet over medium heat, add the oil and heat through. When pan is hot, add the butter until melted.

Add scallops to the pan one at a time, flat side down. Arrange scallops so they do not touch, taking care not to over-crowd the pan. If using a smaller skillet, cook scallops working in two batches.

Sear the scallops for 1 1/2 minutes. Do not try to move them around in the pan. When scallops release, turn and allow to sear on the other side for just one minute. Remove from heat and immediately transfer scallops to a plate.

Allow to sit at room temperature for 5 minutes or until cool enough to handle safely. Wrap one bacon strip around each scallop and insert a skewer through the side with the overlap then out the other, securing the bacon in place.

Repeat until all the scallops have been wrapped. Season with sea salt and fresh cracked black pepper. Refrigerate in an airtight container until needed.

Preheat oven to 350 degrees F. Arrange the bacon wrapped scallops on a parchment lined baking sheet. Bake for 5-6 minutes, until heated through. Transfer appetizers to serving dish and serve with Smokey Citrus Cocktail Sauce. (Recipe follows)

Smokey Citrus Cocktail Sauce

Ingredients:

3/4 cup bottled chili sauce
1/4 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon smoked paprika
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon lemon zest, fine
1/8 teaspoon liquid smoke

Directions:

In a small bowl, whisk together the chile sauce, ketchup and citrus zest with the prepared horseradish and smoked paprika. Stir in the worcestershire, lemon juice and liquid smoke.

Cover and refrigerate overnight to allow flavors to develop. Spoon the cocktail sauce into a small serving bowl.

Bacon Wrapped Fillet Mignon

8 ounces beef tenderloin (fillet mignon)
1 pkg pre-cooked bacon strips, 2 ounces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Sea salt and black pepper to taste

Toothpicks or mini-skewers, soaked in water

Directions:

Cut fillet mignon or beef tenderloin tips into bite-size chunks and season with salt and pepper. In a cast iron skillet over medium heat, add the oil and heat through. When pan is hot, add the butter.

When butter is melted, add beef tenderloin pieces to the pan one at a time. Arrange so they do not touch, taking care not to over-crowd the pan. If using a smaller skillet, working in two batches.

Sear the beef until well browned. Do not try to move them around in the pan. Stir and allow to sear on the other side for about 2 minutes until brown. Remove from heat, drain any juices and immediately transfer to a plate.

Allow fillet mignon pieces to sit at room temperature for 5 minutes or until cool enough to handle safely. Wrap one bacon strip around each and insert a toothpick or skewer through the side with the overlap then out the other, securing the bacon in place.

Repeat until all the tenderloin pieces have been wrapped. Refrigerate appetizers in an airtight container until needed.

To serve: Preheat oven to 350 degrees F. Arrange appetizers on a parchment lined baking sheet. Bake for 5-6 minutes, until heated through. Transfer to a serving dish along with Creamy Horseradish Sauce. (Recipe follows)

Creamy Horseradish Sauce

Ingredients:

1/3 cup real mayonnaise
1/3 cup *homemade creme fraiche
2 tablespoons horseradish
1 tablespoon parsley, finely chopped
1 teaspoon lemon juice, freshly squeezed
1/2 teaspoon sugar
1/4 teaspoon worcestershire sauce
1/8 teaspoon liquid smoke

Directions:

In a small bowl, whisk together the lemon juice, worcestershire and sugar. Stir in the remaining ingredients and mix well.

Cover and refrigerate overnight to allow flavors to develop. Spoon the horseradish sauce into a small serving bowl.

*See resources section for homemade creme fraiche recipe.

Arrange surf n' turf appetizers on a serving dish with small bowls of the Creamy Horseradish and Smokey Citrus Cocktail Sauces.