Ingredients Related Tips
Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise (Primal Kitchen)
1 1/2 tablespoons ground chili paste (sugar free)
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
3/4 cup mayonnaise (Primal Kitchen)
1 1/2 tablespoons ground chili paste (sugar free)
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Directions
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dip
For nutritional information click here
source:myfridgefood.com
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