Ingredients Jump to Instructions ↓

  1. 2 Tbsp. lemon juice

  2. 1 Tbsp. olive oil

  3. 1/4 tsp. ground white pepper

  4. 2 cloves garlic, minced

  5. 1/4 tsp. dried thyme leaves

  6. 12 sea scallops, thawed if drained, patted dry

  7. 8 large mushrooms, cleaned

  8. 8 slices uncooked bacon, cut into thirds crosswise

  9. 2 lemons, each cut into 6 wedges, seeds removed

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine lemon juice, olive oil, pepper, garlic, and thyme leaves. Cut scallops in half and add to bowl; cover and refrigerate while preparing rest of recipe. Trim mushrooms and set aside. In large skillet, partially cook bacon until fat is rendered but meat is still pliable. Remove from heat and drain. Drain scallops and discard marinade. Wrap a piece of bacon around each scallop half. Alternately thread wrapped scallops, mushrooms, and lemons onto each of four metal skewers. Prepare and preheat grill and place kabobs 4-6" from medium heat. Cook for 4-5 minutes, turning once, until scallops are opaque and bacon is brown and crisp. [p[]Calories: 180 Carbs: 1 gram Sodium: 400 mg Vitamin C: 20% DV Fat: 10 grams


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