Originally rumaki were made with chicken liver. Here, sea scallops are used, but crab would also work.

Serves: 10Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 10


  • 20 slices water chestnuts
  • 10 small sea scallops
  • 10 slices bacon, cut in half
  • 20 toothpicks
  • 4 cups vegetable oil


  • Place a water chestnut slice on top of a scallop quarter. Wrap a slice of bacon around the scallop and water chestnut. Spear with a toothpick. Repeat with remaining ingredients.
  • Deep-fry the rumaki until bacon is crisp, about 7 to 10 minutes. Drain on paper towels and serve.