Grilled or pan-seared, these bacon wrapped scallops are brushed with a tangy, sweet lime and maple glaze. Great as an appetizer, starter at a dinner party or finger food. Gluten-free, paleo, low-carb.
- 12 scallops (out of the shell)
- 6 rashers of thin bacon or prosciutto, cut in halves
- 2.5 tablespoons maple syrup
- 1.5 tablespoon lime juice
- 1 tablespoon coconut oil, olive oil or butter for cooking
- 12 short bamboo skewers (soaked in water for 10 minutes)
- To prepare the scallops, check for any firm muscle band still attached to the sides of the meat. It’s like a little tag that you can peel off. It’s safe to eat but becomes rubbery when cooked. Sometimes your fishmonger will have those already removed. The little orange part is the roe, called the coral, which is also fine to eat but I removed them to keep the scallops perfectly round and easier to wrap. Pat scallops dry with paper towels.
- Wrap each scallop in a piece of prosciutto or bacon, overlapping it twice and then use the skewers to pierce through and secure everything in place.
- Heat coconut oil in a large frying pan or use your outdoor BBQ grill. Once sizzling hot, add the wrapped scallops and bring the heat down to medium-high. Grill for about 2.5 minutes on each side.
- In the meantime, combine the lime juice with maple syrup and drizzle over or brush the scallops on each side once cooked.
Prosciutto, streaky bacon or pancetta can be used to wrap the scallops.
Raw king prawns can be used instead of scallops and will work in this recipe.