Scallop and Bacon Kabobs- 4 points

By Rander9576

Ingredients

• yields 4 servings
• 1 pound(s) scallops, jumbo-size preferred (about 12 to a pound)
• 8 slice(s) uncooked reduced-fat bacon
• 1 medium zuchinni, sliced into 1/2-inch-thick rounds
• 16 medium grape tomatoes, or cherry tomatoes
• 16 button mushrooms
• 1/2 tsp table salt, or to taste
• 1/2 tsp black pepper, or to taste

Details

Servings 4

Preparation

Step 1

Soak eight 10- to 12-inch wooden skewers in water for 30 minutes (or use metal skewers).


Place a grill pan in broiler and heat to high (or heat an outdoor grill to high).


To assemble kabobs, using 2 skewers held parallel, about 1 inch apart, thread the end of one bacon strip onto skewers. Add a scallop and flip long end of bacon over scallop and skewer it into place. Add a zuchinni slice tomato and mushroom; flip long end of bacon over mushroom and skewer it into place. Add another scallop and flip bacon over scallop. Add a zuchinni slice , tomato and mushroom; flip bacon over mushroom again and skewer it into place. Continue process — threading on another slice of bacon when necessary — until each skewer is complete with 3 scallops, 3 zuchinni slices, 3 tomatoes, 3 mushrooms and 2 strips of bacon. Repeat entire process with remaining skewers and ingredients to yield 4 kabobs. Season to taste with salt and pepper.


Place kabobs on grill pan and broil (or grill) for 4 minutes on one side; turn kabobs and cook until bacon is cooked and scallops just begin to turn golden, about 4 minutes more. Serve with lemon wedges. Yields 1 kabob per serving