Low Fiber Honey Bacon-Wrapped Scallops
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Learn more →Ingredients
4 servings
- 12 large sea scallops (about 1 ¼ lb), side muscle removed
- 6 slices thin-cut bacon, halved crosswise
- 1 tbsp olive oil
- ¼ tsp salt
For the glaze
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Pat the scallops thoroughly dry with paper towels. Wrap one piece of bacon around the equator of each scallop and secure with a toothpick. Season the exposed scallop flesh lightly with salt.
- 2
Preheat the oven to 400°F (205°C). In a small bowl, stir together the honey and grated ginger until combined; set aside.
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