Smoky bacon and earthy mushrooms complement tender scallops in an appetizer that’s ready in 25 minutes.
Mushroom-Scallop Skewers
Smoky bacon and earthy mushrooms complement tender scallops in an appetizer that's ready in 25 minutes.
by Betty Crocker Kitchens Updated Feb 24, 2010
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 13
Ingredients
- 1/4 cup orange juice
- 2 tablespoons packed brown sugar
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground ginger
- 1 clove garlic finely chopped
- 14 bay scallops 1/4 to 1/3 lb
- 14 baby portabella mushrooms 1 1/2 to 2 inches, stems removed
- 14 slices packaged precooked bacon from 2.1-oz package
- Fresh orange curls if desired
Instructions
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic. Add scallops; toss to coat.
- Place 1 scallop in each mushroom cap. Wrap each with 1 bacon slice, enclosing scallop. Secure with toothpick. Dip in orange juice mixture; place in pan.
- Bake 8 to 10 minutes or until mushrooms are tender and scallops are opaque. If desired, replace each toothpick with 4-inch wooden skewer.
Notes
Tips from the Betty Crocker Kitchens
tip 1
Look for precooked bacon in the meat department of the grocery store. It gets nice and crispy when baked.
tip 2
If small portabella mushrooms are not available, 1 1/2- to 2-inch white mushrooms will work fine.
tip 1
Look for precooked bacon in the meat department of the grocery store. It gets nice and crispy when baked.
tip 2
If small portabella mushrooms are not available, 1 1/2- to 2-inch white mushrooms will work fine.