Scallops are a treat to enjoy. And, these easy-to-make grilled scallop kabobs are no exception. While elegant enough to serve guests, they're also simple enough to serve as part of a quick weeknight supper. Why wait? Try them tonight.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 slices bacon
1/2 cup Heinz Tomato Ketchup
1/4 cup liquid honey
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. fresh lemon juice
3 cloves garlic, minced
24 large sea scallops (2 lb./900 g)
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How do I make it ?
Heat greased barbecue to medium heat.
Cook bacon in large skillet just until it starts to turn crisp. Remove bacon from skillet; drain on paper towels. Meanwhile, mix all remaining ingredients except scallops until blended.
Pat scallops dry with additional paper towel. Wrap each scallop with bacon slice. Thread onto 8 skewers. Reserve half the ketchup mixture for later use; brush kabobs with remaining ketchup mixture.
Grill 8 to 12 min. or until scallops are opaque, turning and brushing occasionally with reserved ketchup mixture.
Kraft Kitchen Tips!
Substitute maple syrup for the honey.
Serve with a green salad tossed with your favourite Kraft Dressing.
Be sure to prepare these delicious kabobs using sea scallops, not the smaller bay scallops, as directed in recipe. Before wrapping the scallops in bacon, be sure to remove the small knob-shaped muscle from side of each scallop.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 75 mg
Sodium 970 mg
Carbohydrate 14 g
Fibre 0 g
Sugars 13 g
Protein 30 g
8 servings, 1 kabob each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.