If you like, you can rim the glasses with a slice of lime and dip them into celery salt for a classic Caesar look and taste. Garnish with your choice of lime slice, celery stick, dill pickle slice or spicy pickled green bean. Because the amount of sodium in this drink is quite high, the servings are relatively small, poured over oodles of ice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2014
- 4 slices sodium-reduced bacon
- 8 sea scallops (about 165 g total)
- 5 cups tomato clam cocktail (such as Clamato)
- 1 cup vodka
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lime juice
- 2 teaspoons prepared horseradish
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
- ice cubes
MethodBroil bacon on parchment paper–lined baking sheet until some of the fat is rendered and edges begin to crisp but strips are still flexible, about 4 minutes. Drain on paper towel–lined plate.
Cut bacon in half lengthwise; wrap 1 piece around each scallop, securing ends with soaked toothpick. Broil on parchment paper–lined baking sheet until scallops are opaque, 5 to 6 minutes. If toothpicks are charred, replace with stir sticks or long cocktail skewers.
In pitcher, stir together tomato clam cocktail, vodka, Worcestershire sauce, lime juice, horseradish, hot pepper sauce and pepper.
Make-ahead: Cover and refrigerate for up to 1 day.
Fill old-fashioned glasses with ice; top with Caesar mixture. Garnish with bacon-wrapped scallops.
Nutritional facts per serving: about
- Sodium 648 mg
- Sugars 5 g
- Protein 6 g
- Calories 172.0
- Total fat 2 g
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 11.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 12.0