Bacon Wrapped Teriyaki Scallops

By mrsjorn

2 pieces per serving: calories 120, total fat 6gms, carbs 1gm, fiber 0gms, protein 14gms

Ingredients

• Teriayaki Sauce
• 1/2 cup low sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine vinegar, no sugar added (or may use dry sherry wine)
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons splenda
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon fresh lemon juice
• 1 pound large sea scallops, drained of any liquid (about 16 pieces)
• 8 bacon slices
• 16 wooden toothpicks

Preparation

Step 1

SPECIAL EQUIPMENT: LARGE SEALABLE PLASTIC BAG
1. Whisk all the teriyaki sauce ingredients together in a small saucepan and simmer over medium high heat for 2 to 3 minutes, until the liquid reduces slightly. Remove from the heat and let cool for 10 minutes.
2. Add the drained scallops and cooled sauce to a bowl or large zip lock bag and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 400. Arrange the bacon on a baking sheet and bake until half cooked, about 6 minutes. Let cool and cut each slice in half. Reserve the baking sheet; don't drain the fat.
4. Stretch one half of a bacon slice around the outside of each marinated scallop, and secure with a toothpick.
5. Arrange the scallops on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Serve hot