Wednesday, August 1, 2012
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The other night John picked me up at the train station and we waltzed over (well, not literally, skipped, maybe) to the fish market down the street. They close at 7 so it is always a rush to get off the train and get in there before it shuts itself in for the night.
On the menu were some delicious looking baked fish filets that were highly disappointing, and therefore, there is no reason to share it with you. However, because of their $10 minimum credit card policy and the fact the fish was only $9.99 a pound, I ordered 6 scallops to put us over the $10 minimum. This was so neither of us had to run out to an ATM while the other held the employees hostage until we were ready to pay.
By the time I got home and started on the fish, I remembered we had bacon in the fridge from another delicious recipe coming your way shortly. When I suggested we make these bacon wrapped scallops, I thought John was going to tackle me he was so happy. I made them with a half slice of bacon, rather than a whole slice which saved us some calories. And in the end, the fish might not have turned out well, but the scallops saved our dinner!
Bacon Wrapped Scallops
Serves: 3 (2 scallops each)
3 slices of low-sodium bacon (we used Hormel Black Label - Low Sodium)
4 ounces scallops (approximately 6 scallops)
Preheat the oven to 400 degrees F. Slice the bacon in half and wrap the bacon halves around each scallop, securing with a toothpick. Place the scallops on a baking pan and bake for 8 minutes. Turn over, and bake the other side 5-8 minutes until the scallops are opaque in color and the bacon is crispy. Serve immediately.
The trick here is portion size! For every 2 scallops, the nutrition information is (per MyFitnessPal.com):
Total Fat: 4g
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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