February 15, 2005

Cooking 'Round the Clock by Rachael Ray

Bacon-Wrapped shrimp and Scallops

Ingredients:

12 jumbo shrimp (16-20 count per pound), raw, peeled and deveined 12 large sea scallops, trimmed and well drained Grated zest and juice of 1 lime 1 tablespoon flavored oil* 1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick), or coarse salt and freshly ground black pepper 1 teaspoon crushed red pepper flakes 12 slices center-cut bacon, cut in half toothpicks 3 scallions, very thinly sliced on an angle

Instructions:

Preheat oven to 425 degrees.

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime zest and juice, oil, grill seasoning blend, and red pepper flakes. Wrap each shrimp and scallop in a half-slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snugly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with toothpicks.

Arrange shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops until shrimp is pink and curled, scallops are opaque, and bacon is crisp, 10 to 14 minutes (shrimp may finish before the scallops).

Arranged cooked seafood on platter and sprinkle with chopped scallions.