Maple-glazed Scallops

To prevent scallops from rotating, use 2 skewers for each kebab.

Yield: 6 servings
Recipe from Coastal Living

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Ingredients

  • 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

Preparation

  1. Partially cook bacon in a large skillet. Wrap each scallop with 1 half slice bacon. Set aside.
  2. 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.
  3. 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.
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