3 tbsp minced green onions
2 tbsp bourbon
2 tbsp maple syrup
1 tbsp low-sodium soy sauce
1 tbsp dijon mustard
1/4 tsp pepper
24 large sea scallops (about 1-1/2 pounds)
6 low-sodium bacon slices (4 ounces)
1 cooking spray
Directions
1. Combine first 6 ingredients in a bowl; stir well. Add scallops,
stirring gently to coat. Cover and marinate in refrigerator 1 hour,
stirring occasionally.
2. Remove scallops from bowl, reserving marinade. Cut each slice of
bacon into 4 pieces. Wrap 1 bacon piece around each scallop (bacon
might only wrap halfway around scallops if they are very large).
Thread scallops onto 4 (12-inch) skewers, leaving some space between
scallops so bacon will cook.
3. 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).
CALORIES 245 (26% from fat); FAT 7g (sat 2g, mono 2.5g, poly 1.1g);
PROTEIN 32.4g; CARB 11.3g; FIBER 0.1g; CHOL 68mg; IRON 0.7mg; SODIUM
642mg; CALC 51mg
Servings: 4 servings
Bourbon-Bacon Scallops *Jb Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Pork; Scallop; Seafood
The History of Recipes
Historians have tracked the existance of recipes way back into antiquity, at least as far back as the Egyptians, and maybe even further. Interesting though that is, these, ancient recipes were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves on a few more years there were two recipe books from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the indian food that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. Over the following few hundred years, the rich and powerful families of Europe competed to serve up the best banquets, and as a consequence, chefs and their recipe collections were at a premium. However, it was during the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down popular recipes of the day. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Bourbon Bacon Scallops _Jb recipe.
