Bourbon Bacon Scallops
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
24 large sea scallops (about 1 1/2 pounds)
6 slices turkey bacon (4 ounces)
2 cups cooked rice
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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).
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