| 3 tablespoons | Minced green onion |
| 2 tablespoons | Bourbon (can substitute orange juice) |
| 2 tablespoons | Maple syrup |
| 1 tablespoon | Low-sodium soy sauce |
| 1 tablespoon | Dijon mustard |
| 1/4 tsp. | Black pepper |
| 24 | Large sea scallops (about 1.5 lbs) |
| 8 | Uncooked bacon slices |
| | Toothpicks |
| | Cooking spray |
1. Combine first 6 ingredients in bowl (onion, bourbon, syrup, soy sauce, mustard and pepper.) Add scallops, stir gently to coat. Cover and marinate 1 hour in refrigerator.
2. Remove scallops from bowl, reserve marinade. Cut each slice of bacon into 3 pieces. Wrap 1 bacon piece around each scallop (may only reach 1/2 way around if scallops are very large.) Secure ends of bacon strip with toothpick.
3. Preheat broiler or grill.
4. Place wrapped scallops on broiler pan coated with cooking spray (or grill coated with non-stick spray/oil.)
5. Broil/grill for 8-10 minutes until bacon is crisp and scallops are done, basting occassionaly with reserved marinade. (Cooking time will vary greatly with size of scallops.)
The original recipe calls for wrapped scallops to be threaded onto long scewers. I found that using the toothpicks to secure bacon pieces and cooking on grill yielded the best results.
(Nutrient info is based upon a "serving" equalling 6, medium-sized scallops.)