by Stacey Torres

Created on: October 24, 2010   Last Updated: October 25, 2010

Rumaki is an old school appetizer that was very popular in the 1950s and 1960s, and is frequently found on the menus of many Asian restaurants. The traditional recipe is quite simple; a water chestnut wrapped in liver (usually chicken), which is then wrapped in bacon, marinated and then broiled.

Today, Rumaki is experiencing a revival and is the surprise guest at parties, weddings, buffets, casual meals or as a snack. Not just your plain and simple housewife Rumaki of the past, this delicious tidbit has undergone a makeover and has been reinvented in a number of flavorful varieties.

A wide variety of ingredients can be used in making Rumaki, including olives, almonds, mushrooms, cheeses, and an array of meats and crisp veggies. They can be broiled in the traditional manner, or roasted and grilled. Savory or fruity marinades will give them an interesting twist.

Seafood Rumaki

Sea Scallops (as many as you wish to make; one per each appetizer)

Bacon

Soy Sauce

Sea Salt

Gently wash the scallops and drain.

Marinate in the soy sauce for an hour, and drain again.

Partially cook the bacon for a few minutes until it is limp, but not crisp!

Wrap the bacon around the scallop, overlapping the ends, and secure with a toothpick.

Broil until the bacon is crisp and the scallops are done to opaqueness. Then, sprinkle with salt.

Feel free to experiment with a number of varieties, including:

Jalapeno pepper, wrapped in thin duck meat, wrapped in pepper bacon

Bacon wrapped shrimp or jumbo prawns (marinate in terriyaki sauce, minced garlic and olive oil)

Apple slices w/cheddar cheese, wrapped in bacon (don't over cook)

Small ball of pepper jack cheese, wrapped with smoked turkey and bacon (turkey or pork)

Asparagus Spears wrapped in thin ham and bacon (marinate in orange juice and Worcestershire sauce)

Mushroom stuffed with blue cheese, wrapped in bacon

Olive stuffed with feta cheese, wrapped in lamb meat and bacon (marinate in Greek dressing)

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