Recipe - Bourbon-Bacon Scallops

3 tablespoon Minced green onions
2 tablespoon Bourbon
2 tablespoon Maple syrup
1 tablespoon Lowsodium soy sauce
1 tablespoon Dijon mustard
One fourth teaspoon Pepper
24 lg Sea scallops; about 1 1/2
pounds
6 sl Turkey bacon; 4 ounces
Cooking spray
2 cup Cooked rice

Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring
gently to coat. Cover and marinate in refrigerator 1 hour, stirring
occasionally.

Remove scallops from bowl, reserving marinade. Cut each slice of bacon into
4 pieces.Wrap bacon piece around each scallop (bacon might only wrap
halfway around scallops if they are very large). Thread scallops onto 4
(12inch) skewers, leaving some space between scallops so bacon will cook.

Place skewers on a broiler pan coated with cooking spray; broil 8 minutes
or until bacon is crisp and scallops are done, basting occasionally with
reserved marinade (cooking time will vary greatly with size of scallops).

Per serving: 287 Calories; 5g Fat (16% calories from fat); 16g Protein; 38g
Carbohydrate; 42mg Cholesterol; 538mg Sodium

Recipe by: Cooking Light, Jan/Feb '97

Posted to EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Feb 16,
98