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