Bacon-Wrapped Scallops with Jalapeno-Papaya Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 576
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 31
- Cholesterol
- 72
- Sodium
- 952
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
Salt
Freshly ground black pepper
1 cup prepared quinoa
Directions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside.
- Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary.
- Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque).
- While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper.
- Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.