Bourbon-bacon scallops

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Minced green onions
2 tablespoons Bourbon
2 tablespoons Maple syrup
1 tablespoon Low-sodium soy sauce
1 tablespoon Dijon mustard
¼ teaspoon Pepper
24 larges Sea scallops; about 1 1/2 pounds
6 slices Turkey bacon; 4 ounces
Cooking spray
2 cups Cooked rice

Directions

Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.

Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces.Wrap bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook.

Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops).

Per serving: 287 Calories; 5g Fat (16% calories from fat); 16g Protein; 38g Carbohydrate; 42mg Cholesterol; 538mg Sodium Recipe by: Cooking Light, Jan/Feb '97 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Feb 16, 98

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