Best Bacon Wrapped Scallops With Pineapple Quinoa Recipes

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SCALLOP AND BACON KABOBS



Scallop and Bacon Kabobs image

This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.

Provided by breezermom

Categories     Pineapple

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb fresh bay scallop (the smaller sized scallops, not the large sea scallops)
1 small pineapple, cut into 1 inch pieces
18 fresh mushroom caps, trimmed
2 medium green bell peppers, cut into 1 inch pieces
18 cherry tomatoes
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup chablis (or other dry white wine)
1/4 cup soy sauce
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 slices bacon, cut into thirds

Steps:

  • Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
  • Cook the bacon until limp but not browned. Drain and set aside.
  • Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
  • Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

BACON-WRAPPED SCALLOPS WITH JALAPENO-PAPAYA SAUCE



Bacon-Wrapped Scallops with Jalapeno-Papaya Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
Salt
Freshly ground black pepper
1 cup prepared quinoa

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside.
  • Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary.
  • Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque).
  • While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper.
  • Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.

SCALLOPS ONE - TWO - THREE



Scallops One - Two - Three image

An easy appetizer to make and extremely delicious!

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 3

6 slices bacon
12 sea scallops, rinsed and drained
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
  • Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 2.3 g, Cholesterol 43.4 mg, Fat 19.3 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 422.4 mg, Sugar 0.3 g

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