Bacon Wrapped Scallops With Lime & Maple Glaze

🧂 Ingredients

• 12 scallops

  out of the shell
• 6 rashers bacon

  thin-cut, or prosciutto, cut in halves
• 2.5 tablespoons maple syrup
• 1.5 tablespoon lime juice
• 1 tablespoon coconut oil

  olive oil or butter for cooking
• 12 short bamboo skewers

  soaked in water for 10 minutes

Instructions

• 1 To prepare the scallops, check for any firm muscle band still attached to the
  sides of the meat. It's like a little tag that you can peel off. It's safe to
  eat but becomes rubbery when cooked. Sometimes your fishmonger will have those
  already removed. The little orange part is the roe, called the coral, which is
  also fine to eat but I removed them to keep the scallops perfectly round and
  easier to wrap. Pat scallops dry with paper towels.
• 2 Wrap each scallop in a piece of prosciutto or bacon, overlapping it twice and
  then use the skewers to pierce through and secure everything in place.
• 3 Heat coconut oil in a large frying pan or use your outdoor BBQ grill. Once
  sizzling hot, add the wrapped scallops and bring the heat down to medium-high.
  Grill for about 2.5 minutes on each side.
• 4 In the meantime, combine the lime juice with maple syrup and drizzle over or
  brush the scallops on each side once cooked.

Nutrition Info