BBQ Bacon Wrapped Scallops
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.4
- Total Fat: 20.8 g
- Cholesterol: 45.0 mg
- Sodium: 1,355.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.5 g
- Protein: 18.0 g
View full nutritional breakdown of BBQ Bacon Wrapped Scallops calories by ingredient
Introduction
A Tasty BBQ Treat, you COULD cut out the baccon (or sub in turkeybaccon) but at just 287.3 calories per serving (2 scallops), why would you want to?Essence recipe available at http://www.foodnetwork.com/recipes/emeril-
lagasse/emerils-essence-creole-seasoni
ng-recipe2/index.html A Tasty BBQ Treat, you COULD cut out the baccon (or sub in turkeybaccon) but at just 287.3 calories per serving (2 scallops), why would you want to?
Essence recipe available at http://www.foodnetwork.com/recipes/emeril-
lagasse/emerils-essence-creole-seasoni
ng-recipe2/index.html
Number of Servings: 6
Ingredients
-
* 3 cloves Garlic, crushed with the side of a knife.
* 3 tsp Ginger Root
* 4 tbsp Balsamic Vinegar (good quality)
* 2 tbsp Mirin (Rice Cooking Wine)
* 1 tsp Crushed Red Pepper Flakes
* 12 large Scallops
* 6 slices of thick cut hickory smoked Bacon cut in half
* 1/2 tsp Salt
* 6 tsp Emeril's Essence (bought or made)
* 1 dash Black Pepper
* 6 large bamboo skewers soaked in water for about 30 min
Directions
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, about 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
3. While the bacon is cooking, combine garlic, ginger, balsamic vinegar, mirin, and crushed red pepper flakes, and marinate the scallops for about 10 min.
4. Once the bacon is done roasting preheat a grill to medium-high heat.
5. Season the scallops on all sides with the Essence and salt.
6. Wrap the outer edge of each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer, inserting the skewer through the overlapping bacon. Repeat with the remaining scallops (2 per skewer, try to match scallops with the same thickness on the same skewer).
7. When the grill is hot, brush the grates lightly with oil (wipe with an oiled paper towel), then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total.
8. Transfer to a platter and sprinkle with freshly ground black pepper to taste.
9. serve over rice and with a vegetable side dish (serving suggestion is 2 scallops, or 1 skewer)
Number of Servings: 6
Recipe submitted by SparkPeople user AVELANCH.
2. Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, about 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
3. While the bacon is cooking, combine garlic, ginger, balsamic vinegar, mirin, and crushed red pepper flakes, and marinate the scallops for about 10 min.
4. Once the bacon is done roasting preheat a grill to medium-high heat.
5. Season the scallops on all sides with the Essence and salt.
6. Wrap the outer edge of each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer, inserting the skewer through the overlapping bacon. Repeat with the remaining scallops (2 per skewer, try to match scallops with the same thickness on the same skewer).
7. When the grill is hot, brush the grates lightly with oil (wipe with an oiled paper towel), then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total.
8. Transfer to a platter and sprinkle with freshly ground black pepper to taste.
9. serve over rice and with a vegetable side dish (serving suggestion is 2 scallops, or 1 skewer)
Number of Servings: 6
Recipe submitted by SparkPeople user AVELANCH.