It's a shame that restaurants ignore lean protein like shrimp and scallops in favor of potato skins and fried cheese. What's not to love about a meaty, sweet sea scallop glazed in teriyaki and wrapped in crispy bacon? How about the fact that this one dish will cost you fewer calories than two pieces of wheat toast? Or that it takes about 15 minutes to prepare? This recipe is also only a few ingredients, ones you might not think go well together, but the subtlety of the scallops is the perfect protein to pair with the complex bite of the teriyaki and let's be real, what doesn't taste great wrapped in bacon? A great appetizer for parties, or even a superb main event at dinner paired with a tangy salad.
Nutrition: 110 calories, 5 g fat (1.5 g saturated), 650 mg sodium
8 large sea scallops (Buy "dry" scallops whenever possible, which are wild and natural. "Wet" scallops have been soaked in preservative solution, which decreases quality and increases weight, i.e., cost.)
1⁄4 cup teriyaki marinade
4–8 strips of bacon (Thin bacon is best here, since it will crisp up quicker, keeping your scallops from overcooking.)
How to Make It
- Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
- Preheat the broiler. Wrap each scallop with just enough bacon to wrap around fully without overlapping (it's best to stretch the bacon fairly thin—it will crisp up easier that way).
- Thread a toothpick through the bacon and scallop to secure. Brush with a bit more of the teriyaki marinade, then place in the oven 6" beneath the broiler.
- Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
Eat This Tip
We're all for making meals from scratch, but there are certain ingredients that don't justify the effort—especially when perfectly excellent, economical versions of them are waiting for you in the grocery aisle. Unlike most bottled marinades, Soy Vay's teriyaki products aren't overloaded with sugar or salt; they contain just simple ingredients like soy, fresh ginger, garlic, and sesame seeds. Try some on salmon, chicken, pork, or steak. Just remember, the thicker the cut of meat, the longer it needs to soak. Buy a few to have on hand next time you have a craving for some teriyaki shrimp!
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!