To prevent scallops from rotating, use 2 skewers for each kebab.
12 bacon slices, cut in half
24 large sea scallops (about 2 pounds)
1 cup maple syrup
2 tablespoons butter, melted
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/8 teaspoon salt
How to Make It
Partially cook bacon in a large skillet. Wrap each scallop with 1 half slice bacon. Set aside.
Bring syrup to a boil in a medium saucepan over medium-high heat. Cook, uncovered, until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in butter and next 3 ingredients.
Thread bacon-wrapped scallops on 12 (10- to 12-inch) skewers; brush syrup mixture over kebabs. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kebabs on rack; grill, covered with lid, 3 to 4 minutes on each side or until done, basting often.
Very easy, and the sauce is amazing! I had guest admiring these for days. The combination of the sweetness of the glaze with the salty smokiness of the bacon made an ideal combination for the light scallops.
Amazing recipe, and so simple! I used sugar-free maple syrup and added another tsp. of orange zest. Wrapped the jumbo scallops in soy bacon to lighten the recipe even more. Grilled and served with Baked Garlic and Herb Cheese Grits and Roasted Garlic and Basil Tomato Soup.
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