Bacon-wrapped Scallops

0
Average: 0 (0 votes)
(0 votes)
Bacon-wrapped Scallops
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
12
Bamboo skewer (6-inch) soaked in water for 30 minutes
For Seasoning
2 tablespoons
sweet paprika
1 tablespoon
2 teaspoons
2 teaspoons
2 teaspoons
freshly ground Black pepper
2 teaspoons
dried thyme
2 teaspoons
dried oregano
1 teaspoon
fresh thyme (for garnish)
For Scallops
12
large sea scallop (rinsed and patted dry)
12 slices
smoked Bacon
For Green Rice
½ cup
chopped, fresh Cilantro (tightly packed)
1 cup
fresh, stemmed Spinach leaf (tightly packed)
1.333 cups
low-sodium Chicken broth
1.333 cups
1 teaspoon
coarse salt
1 tablespoon
3 tablespoons
1 ½ cups
¼ cup
finely minced onions
1 clove
garlic (peeled and minced)
How healthy are the main ingredients?
saltthymeoreganocayenne pepperthymeCilantro

Preparation steps

1.
Preheat oven to 375ºF / 190ºC. Line a rimmed baking sheet with parchment paper.
2.
In a small bowl, combine all the ingredients for the seasoning, mixing well.
3.
Sprinkle each dried scallop with seasoning; set aside.
4.
Arrange bacon strips on prepared baking sheet, bake for about 10 minutes, or until just beginning to brown and some of the grease is rendered. Bacon should still be soft and very pliable. Remove bacon from baking sheet and drain on paper towels to remove excess grease. Let cool for several minutes.
5.
Wrap each scallop with one piece of bacon, securing it through the center with a bamboo skewer. Place on clean baking sheet. Bake until bacon is crisp and scallops are opaque, or about 8 to 10 minutes, turning once. Serve on a bed of green rice and garnish with fresh thyme.
6.
For Green Rice:
7.
Place cilantro, spinach, and broth in a blender and pulse until the vegetables are puréed. Add the milk and salt and blend until well combined.
8.
In a medium heavy-bottomed saucepan set over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, about 3 to 4 minutes. Add the onion and garlic and cook 1 minute longer, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to the lowest setting, and cook for 20 minutes. Stir the rice gently, cover, and cook another 5 minutes.
9.
Remove pan from heat source and let the rice steam in the covered pot for 10 minutes. Serve hot.