Ingredients
- 2 pounds thick cut bacon
- 1 (5-ounce) can whole water chestnuts
- 1 (20-ounce) can pineapple chunks
- 1/2 pound large sea scallops, quartered
- Special Equipment: toothpicks
Directions
Preheat oven to 350 degrees F.
Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.
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Newest Ratings and Reviews
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By nsears_8172617
Sylvania, OH
on August 19, 2007
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Crowd Pleaser. Try brushing with terriayki glaze prior to baking.
By msleeb_5557410
Port Orange, FL
on July 19, 2006
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After reading the reviews I realized there was a need for a sauce. On the pineapple rumaki platter, I striped dijon mustard & barbeque sauce. With the water chestnut rumaki I added an inch of green onion in the roll & served them on a platter with a bourbon sauce. Oddly enough, I had two different brands of bacon that I used & found that they did not brown up the same way. Overall, easy, fast & well received.
By vham7_661128
Tampa, FL
on July 01, 2006
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This is a party staple. My husband requests that I make this every time we have friends over. I also used soy bacon for my stepdads serving and I baked it alongside the regular bacon and it turned out fine
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