Bourbon Bacon Scallops

posted Sue Freeman 

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 low-sodium bacon slices (4 ounces) 
  Cooking spray 

  Serve these scallops over rice with a side of snow peas and 

  1. Combine first 6 ingredients in a bowl; stir well. Add 
  scallops, stirring gently to coat. Cover and marinate in 
  refrigerator 1 hour, stirring occasionally. 

  2. Remove scallops from bowl, reserving marinade. Cut each slice 
  of bacon into 4 pieces.Wrap 1 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. 

  3. 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). 

Yield: 4 servings (serving  size: 6 scallops). 

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