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Ingredients
Directions
- Put together the butter and pepper, dip the scallops in this, lift out and leave so which the butter solidifies. Trim the rind from the bacon, thread one end of each strip of bacon on a skewer, then a scallop and a pineapple piece. Bring the bacon round the scallop and pineapple pcs with the skewer.Repeat till each skewer has 3 or possibly 4 scallops partially enfolded in bacon. Cook for about 8 min under a preheated grill, turning several times and brushing with butter, if necessary. Serve with a sauce hollandaise or possibly bercy (similar to white sauce but 1 tbsp finely minced onion is cooked in the butter before the flour is added. Use fish stock to replace the lowfat milk.) 30 scallops will make 7-8 kabobs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 41 | 13% |
| Total Fat 4.62g | 6% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 364mg | 15% |
| Potassium 809mg | 23% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 20.12g | 13% |
| Protein 36.1g | 58% |
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