Angels on Horseback / Devils on Horseback
These appetizers can be found in the classic 1888 Victorian cookbook Mrs Beeton's Book of Household Management. I can’t resist them for this feast day! The “angels” are shucked oysters in Mrs. Beeton’s, but other recipes use scallops. We prefer the latter since they’re more readily available. “Devils” are usually pitted prunes, but can also be dates. Partially pre-cooking the bacon keeps the insides from getting overdone. Defrost frozen scallops in the fridge overnight or in a cold water bath in the sink for 30-60 minutes. Larger scallops can be cut in half to get 18 pieces. Oysters should be shucked and rinsed.
Nota Bene: In the oven is how I always cook bacon, IMHO it’s just far superior to frying it on the stove top. For your regular bacon needs, just follow the directions below, but don’t worry about cutting the bacon, and leave it in until it’s to the crispness you prefer. It takes 20-40 minutes total, depending on the thickness of the bacon. No turning, no splattering, you can make a lot at once, and you can do other tasks while it cooks!
Prep Time 30 minutes mins
Cook Time 15 minutes mins
- 18 strips thin-cut bacon about 12 ounces
- 18 raw sea scallops about 12 ounces or oysters
- 18 pitted prunes about 6 ounces or dates
- Wooden toothpicks or cocktail skewers
- 3 lemons or ½ cup lemon juice
- Chopped parsley optional
Preheat the oven to 400° F. Line two rimmed baking sheets with foil. Lay 9 strips of bacon flat across the short side of each baking sheet. Use scissors to cut each strip in half. You’ll have 18 short pieces of bacon on each sheet. Bake until the pieces are cooked but still flexible, about 15 minutes.
Remove the baking sheets from the oven. Drain the bacon grease. (We save ours in a covered mason jar and use it for cooking, just like my grandmothers did!) Once it’s cool enough to handle, wrap each piece of bacon around a scallop or oyster and secure it with a wooden skewer. Place the pieces back on the foil-lined baking sheet. Do the same on the other baking sheet with the prunes or dates.
Heat the broiler and place the baking sheets back in the oven one at a time, broiling until the bacon is crisp and the seafood is cooked through, about 7 minutes. Remove the pieces from the baking sheet, dab them on a paper towel to remove excess oil, and place on a serving dish. Sprinkle the pieces with lemon juice and chopped parsley.