Teriyaki Bacon Wrapped Scallops

4.8
(39)

Bacon-wrapped scallops lightly marinated in teriyaki, freshly grated ginger, and brown sugar sauce. These are always a huge hit at every party I go to. They disappear fast, and then I'm always asked for the recipe. I often hear comments such as: "What an awesome combination! These are so addictive!"

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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
12

Ingredients

  • ½ cup teriyaki sauce

  • cup brown sugar

  • 3 tablespoons minced fresh ginger root

  • 18 slices bacon, halved crosswise

  • 12 large sea scallops, cut into thirds

  • 36 toothpicks

Directions

  1. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

  2. Whisk teriyaki sauce, brown sugar, and ginger in a bowl.

  3. Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon-wrapped scallop in teriyaki sauce mixture and arrange on one of the prepared baking sheets.

  4. Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops, transfer to the clean baking sheet, and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

Nutrition Facts (per serving)

145 Calories
6g Fat
8g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 145
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 864mg 38%
Total Carbohydrate 8g 3%
Total Sugars 8g
Protein 13g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 1mg 8%
Potassium 267mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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