Bourbon-bacon scallops *jb
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 | Low-sodium bacon slices (4 ounces) | |
| Cooking spray | ||
Directions
1. Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
2. Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap 1 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.
3. 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).
CALORIES 245 (26% from fat); FAT 7g (sat 2g, mono 2.5g, poly 1.1g); PROTEIN 32.4g; CARB 11.3g; FIBER 0.1g; CHOL 68mg; IRON 0.7mg; SODIUM 642mg; CALC 51mg