Surprisingly, bacon-wrapped scallops aren’t that bad for you…. they trick is limiting yourself to two or three. When they’re as delicious as this recipes makes them, it’s really, really hard to stop at just a couple.
I really like this recipe because it has both the sweet and salty factor. Sweetness comes from the maple syrup marinade and brown sugar, and the saltiness comes from the bacon. The key to making this dish delicious is to use good, quality products. If you use sub-par bacon and stinky old scallops, well, it’s probably not going to turn out very well. Splurge a little at the grocery store. I promise you won’t be disappointed!
To make these recipe even healthier, you can use turkey bacon. I haven’t tried it this way before though because I like it with regular ol’ bacon too much. =)
- 3/4 cup pure maple syrup
- 1/4 cup low sodium soy sauce
- 1 tablespoon Dijon mustard
- 12 large sea scallops, halved
- 12 slices smoked bacon, halved
- 24 toothpicks
- 2 tablespoons brown sugar
- In a small bowl, stir together maple syrup, soy sauce, and Dijon mustard until smooth.
- Add the scallops and coat evenly. Cover the bowl with plastic wrap, and marinate for at least one hour.
- Preheat oven to 375° F, and line a baking sheet with aluminum foil to pre-cook the bacon.
- Arrange bacon pieces on the baking sheet and cook in the oven until some of the grease has rendered out of the bacon for about 6 – 8 minutes. [Be careful not to overcook the bacon! It should still be flexible and very easy to work with in the next couple of steps.]
- Remove bacon from the baking sheet and pat with paper towels to remove excess grease.
- Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place each scallop onto the baking sheet, and sprinkle the scallops with a small amount of brown sugar. [I like using a glass baking dish because I feel that it doesn’t stick as much and there’s less chance of it burning, but re-using the baking sheet means one less thing to clean after.]
- Bake in the oven for approximately 5 – 7 minutes, then flip the scallops over to ensure they are cooked evenly. Cook for an additional 5 – 8 minutes until the scallops are opaque and the bacon is crisp.
- Place the scallops on a serving platter. Serve hot!
Source: Modified from AllRecipes.com
WeightWatchers® PointsPlus™: 2 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.