Bourbon-bacon Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scallops, Tried | 4 | Servings | ||
INGREDIENTS
| 3 | T | Minced green onions |
| 2 | T | Bourbon |
| 2 | T | Maple syrup |
| 1 | T | Low-sodium soy sauce |
| 1 | T | Dijon mustard |
| 1/4 | t | Pepper |
| 24 | Sea scallops, about 1 1/2 | |
| pounds | ||
| 6 | Turkey bacon, 4 ounces | |
| Cooking spray | ||
| 2 | c | Cooked rice |
INSTRUCTIONS
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@ix.netcom.com> on Feb 16, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 183mg
Potassium: 75.6mg
Carbohydrates: 30g
Fiber: <1g
Sugar: 7g
Protein: 2.6g