MasterChef Canada offers a recipe for bacon-wrapped scallops with yogurt dip and a recipe for cranberry rugelach. Both dishes are easy to make and suitable for special occasions.
To make bacon-wrapped scallops, prepare 12 large fresh scallops by removing excess moisture from their surfaces with a towel before sprinkling them with salt and pepper. Wrap each scallop with a slice of smoked bacon, keeping the bacon in place with a toothpick. Arrange scallops on a greased baking sheet, and cover them with foil. Bake scallops at 375 F for 20 minutes or until the bacon develops a crunchy texture and the scallops cook through.
Combine 1 cup of plain yogurt with the juice of 1 lemon, 10 chopped mint leaves and 3 tablespoons of India pale ale. Add salt and pepper to taste. Top each scallop with a spoonful of yogurt mixture, and crown it with a pinch of mint and lemon zest.
To make cranberry rugelach, roll out a 10-inch circle of puff pastry. Distribute 1/4 cup of raspberry jam onto the surface of the pastry, and scatter 1/4 cup of chopped dried cranberries on top. Cut the pastry into 12 triangular pieces, and curl each piece inward until it forms a spiral shape. Whisk 1 egg with 1 tablespoon of water, and apply the egg wash onto each pastry before scattering turbinado sugar on top.
Arrange the pastries on a lined cookie sheet. Bake at 375 F for approximately 16 minutes or until they are puffy and golden.