Closer Weekly - - Good Food -

Serves 8

4 slices ba­con 1 lb. large sea scal­lops (about 24), ten­dons re­moved

1⁄4 tsp. salt

1⁄8 tsp. pep­per Pinch of cayenne pep­per 2 tbsp. minced fresh chives

1. Heat broiler with oven rack ad­justed to 6" from flame. Line bot­tom of broiler pan with foil; top with slot­ted tray.

2. Slice each piece of ba­con into 2 strips length­wise; cut each strip into 3 short pieces. Spread ba­con pieces in sin­gle layer on mi­crowave-safe plate over 4 lay­ers of pa­per tow­els; cover with 2 more pa­per tow­els. Mi­crowave on high 1 to 2 min. or un­til ba­con fat be­gins to ren­der.

3. In bowl, sprin­kle scal­lops with salt, pep­per and cayenne to taste; toss to coat.

4. Wrap a ba­con strip around cen­ter of each scal­lop; place on pre­pared broiler pan, pin­ning ba­con ends un­der­neath scal­lop. Broil 3 to 4 min., ro­tat­ing broiler pan half­way through. Skewer each scal­lop with a tooth­pick be­fore trans­fer­ring to serv­ing plat­ter. Gar­nish with chives. PER SERV­ING: 67 cal,

11g pro­tein, 2g carbs, 0g fiber, 0g sugar, 2g fat

in From prep to ta­ble min­utes or less! 10

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