Turn your next barbecue into a real event with our Honey-Garlic Scallop Kabobs recipe. We're not sure what we like better about Honey-Garlic Scallop Kabobs, the fact that they are wrapped in bacon or the marinade. No matter which your prefer, you can't go wrong with Honey-Garlic Scallop Kabobs.
What You Need
Original recipe yields 6 servings
12 slices OSCAR MAYER Bacon, cut crosswise in half
24 large sea scallops (1-1/2 lb.)
1/2 tsp. pepper
1/3 cup HEINZ Tomato Ketchup
3 Tbsp. honey
3 Tbsp. lite soy sauce
1 Tbsp. lemon juice
1-1/2 tsp. minced garlic
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Let's Make It
Heat greased grill to medium heat.
Cook bacon, in batches, in large skillet on medium heat until almost done, turning halfway through the cooking time. (Bacon should still be pliable - do not cook until crisp.) Remove bacon from skillet; drain on paper towels. Cool slightly.
Pat scallops dry with paper towels; season with pepper. Wrap with bacon. Thread onto 12 small skewers.
Mix remaining ingredients until blended. Reserve half the ketchup mixture for later use. Brush kabobs with remaining ketchup mixture.
Grill kabobs 3 to 5 min. on each side or until scallops are opaque, brushing with reserved ketchup mixture for the last few minutes.
Patting the scallops dry before seasoning and cooking them helps the scallops brown better when grilled.
Prepare recipe as directed, using the reserved ketchup mixture as a dipping sauce instead of brushing it on the kabobs for the last few minutes of the grilling time.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.