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
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.