Teriyaki Scallops Wrapped with Bacon
Serves: 6 servings, 2 each
Prep Time: 10 minutes
Cooking Time: 15 minutes
These are a simple delicious appetizer. Serve warm.
1/2 pound scallops, large
6 slices bacon, reduced sodium
4 ounces water chestnuts, sliced
3 tablespoons soy sauce, low sodium
1 tablespoon brown sugar
1 teaspoon garlic, bottled minced
1 teaspoon sesame oil, dark
Preheat oven to 450 degrees. Line a baking sheet with foil for easier clean up. Place soy sauce, sesame oil, garlic and brown sugar in a medium size bowl and mix. Cut scallops in half and place in soy mixture. Toss to coat scallops and set aside to marinate for a few minutes. Cut bacon strips in half crosswise. Place 2 slices of water chestnut stacked in the center of each bacon strip. Place a scallop halve on top, wrap bacon around the scallop and secure with a toothpick. Place on baking sheet and bake for 10 minutes. Turn scallops over and bake for about 5 to 7 more minutes until bacon is crisp and scallops are cooked through.
Per Serving About: 100 calories, 4 g fat, 1.5 g saturated fat, 0 g trans fat, 9 g protein, 6 g carbohydrates, 1 g dietary fiber, 410 mg sodium