Bacon-wrapped scallops rachael ray (recipe)

Bacon-wrapped scallops rachael ray (recipe)
Name	Bacon-wrapped scallops (rachael ray)
Ingredients	Sea scallops • Water chestnuts • Pickled ginger • Bacon
Cooktime (in hours)	0.25
Preptime (in hours)	0.333333333
Totaltime (in hours)	0.583333333
Keto friendliness	Keto friendly
Calories	57.7
Fat	5.1
Protein	2.1
Carbohydrate	0.6
Fiber	0
Net carbohydrates	0.6
Sugar	0.4
Saturated fat	1.7
Cholesterol (mg)	8.9
Sodium	215.4
Yield	24 pieces
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Bacon-wrapped scallops rachael ray (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

1. Preheat oven to 450 ?F.
2. Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
3. While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
4. Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
5. Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
   
   Food tags
   Easy

Bacon-wrapped scallops rachael ray (recipe) details:

Time:
Prep Time in Hours and Mins:35M

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