Did somebody say bacon?? Well…I actually used turkey bacon in this recipe, but regular bacon will work fine too. One of the basic rules of the fat loss lifestyle is that nothing is entirely off-limits. Another basic tenet is that if you’re going to eat something fatty like bacon, then you’ll want to keep starch to a minimum (5 bites) or eliminate altogether (preferable).
This recipe is inspired by the bacon-wrapped scallop appetizer at Bonefish Grill. I make it a lot during the summer, especially on Grill n’ Chill Saturday evenings. I hope you enjoy it as much as Nick and I do!
Ingredients:
8 large sea scallops
¼ cup Bragg’s Aminos
¼ cup Joseph’s Sugar-Free Syrup
1-2 tbs Dijon mustard (to taste)
4 slices turkey bacon, cut in half length-wise
A few sprinkles of Splenda/Brown Sugar blend (optional)
Whisk together Bragg’s, syrup and mustard. Place scallops in a dish or ziplock bag and pour Bragg’s blend over them. Marinade for 1 to 2 hours, turning scallops into mixture every so often.
Preheat oven to 375 degrees. Place turkey bacon on a cookie sheet and bake in oven for 7-8 minutes. The edges should just start to get crispy, but the bacon should still be pliable. Remove bacon from oven and pat off any excess fat with a paper towel. Using the same cookie sheet, wrap each scallop with a piece of bacon and secure with a toothpick. Sprinkle each scallop with Splenda/Brown Sugar blend (optional). Cook in 375 degree oven for 10-15 minutes. The bacon should be crispy.
Shown here served with store-bought fresh mango salsa.