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Scallops And Bacon Recipe
|Lemon juice||2 Tablespoon|
|Sunflower oil/Olive oil||1 Tablespoon|
|Bacon (streaky) rashers||8 (Use Long Ones)|
|Lemon wedges||3 (For Garnishing)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 722 Calories from Fat 392
% Daily Value*
Total Fat 44 g67.5%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 73.9 mg
Sodium 751.4 mg31.3%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.4 g5.4%
Sugars 2.5 g
Protein 70 g139.4%
Vitamin A 2.5% Vitamin C 61.1%
Calcium 7.3% Iron 6.1%
*Based on a 2000 Calorie diet
Halve the scallops, put on the plate with the lemon juice, oil and seasoning.
Leave for 10 minutes.
Remove the rinds from the bacon.
Stretch the rashers, and cut them in half.
Lift the halved scallops from the plate, drain and wrap the bacon around them.
Thread the rolls on to 4 long skewers.
Place under a preheated grill or over a hot barbecue and cook for 8 to 10 minutes.
Turn over once during cooking so the bacon becomes evenly crisp.
Garnish with lemon and serve with crusty rolls.