1 lb. ground or flaked lake whitefish
10 slices of applewood smoked bacon
1/8 tsp. salt
¼ tsp. lemon pepper
¼ cup grated Parmesan cheese
1 cup fresh mushrooms chopped
3 tbsp. chopped green olives
2 tbsp. chopped onion
2 tbsp. chopped sweet pepper
1 tbsp. olive oil
Preheat oven to 350°F. In a large bowl, mix together whitefish, seasoning and vegetables. All ingredients should be evenly mixed together.
Roll whitefish mixture into mock “scallops,” flattening the top and bottoms of each scallop so they will not roll while cooking. The size scallops you make will depend on how big you like your scallops. Wrap bacon around the scallop. You may have to secure the bacon with a wooden toothpick. On the stovetop, heat olive oil in oven-safe frying pan. Sear the scallops on each side for 2-3 minutes. Carefully turn scallops with tongs — the less handling, the better. Slide frying pan into heated oven to finish cooking. Bake in the oven for an additional 5-8 minutes. Time will vary depending on the thickness of your scallop and how well done you like your bacon.
***Tip: In taste testing we found that bacon can very easily overpower the taste of whitefish. Choose your bacon carefully, avoiding heavily smoked varieties. You can also omit the bacon.
From Michigan Sea Grant