GRILLED BACON-WRAPPED SCALLOPS WITH CELERY SALAD (SATURDAY)
Servings: makes 4 servings Preparation time: 20 minutes Cooking time: fewer than 15 minutes
5 tablespoons extravirgin olive oil, divided
3 tablespoons cider vinegar
4 teaspoons Dijon mustard
8 celery ribs, sliced thinly on diagonal
1/4 cup fresh parsley leaves
1 shallot, thinly sliced
12 slices bacon (12 ounces)
24 large sea scallops (1 pound), tendons removed
1/2 teaspoon coarse salt
1/2 teaspoon pepper
In a large bowl, whisk together 3 tablespoons oil, vinegar and mustard. Add celery, parsley and shallot and toss to combine; set aside. Place triple layer white paper towels on large microwavable plate and arrange 6 slices bacon in single layer on towels. Top with 3 more paper towels, remaining 6 slices bacon and second plate. Microwave 4 minutes until bacon is slightly shriveled but still pliable. Toss scallops with remaining oil, salt and pepper. Press 2 scallops together, side to side, and wrap sides of bundle with 1 slice bacon.
Thread onto 12-inch metal skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers. Place kebabs, bacon side down, on cooler side of grill.
Cook 4 minutes or until crisp. Turn; move to hotter side of grill. Cook 4 more minutes or until firm and centers are opaque. Serve with salad. (Adapted from “Easy Everyday Keto,” Alicia Romano, American’s Test Kitchen.)
Per serving: 406 calories, 25 grams protein, 30 grams fat (67% calories from fat), 6.4 grams saturated fat, 8 grams carbohydrate, 58 milligrams cholesterol, 1,336 milligrams sodium, 2 grams fiber.