I love the flavor of this simple recipe. Be sure to use uncooked bacon to wrap the scallops; the precooked kind now so popular won't work.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 3 lemons
- 1 Tbsp. olive oil
- 1/4 tsp. ground white pepper
- 2 cloves garlic, minced
- 1/4 tsp. dried thyme leaves
- 12 sea scallops, thawed if drained, patted dry
- 12 large mushrooms, cleaned
- 8 slices uncooked bacon, cut into thirds crosswise
Preparation:
Squeeze the juice out of one lemon and put in medium bowl. Cut the remaining two lemons into six wedges each; remove seeds and set aside.
Add the olive oil, pepper, garlic, and thyme leaves to the lemon juice in bowl. Cut scallops in half and add to bowl; cover and refrigerate while preparing rest of recipe.
Trim mushrooms and set aside. In large skillet, partially cook bacon until fat is rendered but meat is still pliable. Remove from heat and drain.
Drain scallops and discard marinade. Wrap a piece of bacon around each scallop half. Alternately thread wrapped scallops, mushrooms, and lemon wedges onto each of four metal skewers.
Prepare and preheat grill and place kabobs 4-6" from medium heat. Cook for 4-5 minutes, turning once, until scallops are opaque and bacon is brown and crisp.
Calories: 180
Carbs: 1 gram
Sodium: 400 mg
Vitamin C: 20% DV
Fat: 10 grams
