| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tried, Scallops |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Minced green onions |
| 2 |
tb |
Bourbon |
| 2 |
tb |
Maple syrup |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Dijon mustard |
| 1/4 |
ts |
Pepper |
| 24 |
lg |
Sea scallops; about 1 1/2 pounds |
| 6 |
sl |
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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