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    You are in: Home / Recipes / Scallop and Bacon Kebabs Recipe
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    Scallop and Bacon Kebabs

    Scallop and Bacon Kebabs. Photo by Marie Nixon

    1/1 Photo of Scallop and Bacon Kebabs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    papergoddess's Note:

    You can serve this as a main course or an appetizer.

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    Ingredients:

    Yield:

    serving ...

    Units: US | Metric

    Directions:

    1. 1
      Brush scallops with vegetable oil.
    2. 2
      Dip in bread crumbs.
    3. 3
      Skewer scallops alternately with bacon squares.
    4. 4
      Grill over moderate heat 10 minutes or until golden brown;.
    5. 5
      -OR-Broil 4 inches from heat source, turning several times during the cooking period.
    6. 6
      Serve with lemon wedges.

    Ratings & Reviews:

    • on August 18, 2004

      55

      My brother taught me to make these a few years ago. We just had them last week.Delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2004

      55

      Oh my gosh, were these delicious! I used the thick bacon and cut the slices into 2" pieces. I folded those in half and skewed them between each breaded scallop. I cooked them on a lightly oiled George Forman grilled. They cooked in only 5 minutes with beautiful grill marks. Remember to soak wooden skewers in water for about 30 minutes to prevent them from burning on the grill or in the oven. This recipe deserves every one of its 5 stars and more.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scallop and Bacon Kebabs

    Serving Size: 1 (8 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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