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Scallops Wrapped in Bacon
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An updated version of Rumaki (chicken livers wrapped in bacon), these scallops are lightly seasoned with Asian spices.
24 bite-size sea scallops
12 strips lean bacon, halved crosswise
1 can sliced water chestnuts
1/4 cup reduced sodium soy sauce
1/2 packet sugar substitute
1/2 teaspoon ground ginger
Remove the tough connective strap from the side of each scallop. Trim 24 water chestnut slices to the height of the scallops. Press a water chestnut slice together with a scallop; bind together by wrapping a piece of bacon around them and securing with a toothpick. Repeat with remaining scallops, chestnuts and bacon.
Combine soy sauce, sugar substitute and ginger. Pour over the wrapped scallops; marinate 10 minutes.
Place wrapped scallops on a broiler pan; 4 from heat source. Broil until bacon is crisp, and scallops are cooked but still moist, 5 to 6 minutes. Turn once during cooking time.
Servings: 8
Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 17 grams
Fat: 14.5 grams
Calories: 220
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